Spanish cuisine · Fish & Seafood

Bacalao a la Vizcaína

Desalted salt cod in a deep red sauce of choricero pepper and slow-braised onion.

Ingredients · for 4 servings

• 800 g desalted salt cod
• 6 dried choricero peppers
• 4 onions
• 4 garlic cloves
• 2 ripe tomatoes
• 1 slice white bread
• 300 ml water
• 150 ml olive oil
• Salt

Instructions

1. Deseed the choricero peppers, soak in hot water for 30 min, then scrape the flesh off the skin with a spoon.
2. Cut the onions into fine strips and braise in 100 ml olive oil over low heat for 40 min until soft and golden without browning – this is the heart of the sauce.
3. Add chopped garlic, grated tomatoes and the choricero flesh, reduce for 15 min, stir in the crumbled bread slice and top up with 300 ml water.
4. Purée the sauce finely and pass through a sieve until smooth and deep red, then season with salt.
5. Pat the pieces of salt cod dry and sear skin-side down in the remaining olive oil over low heat for 4 min.
6. Pour in the sauce, let the fish poach gently over the lowest heat for 8 min, swirling the pot repeatedly so the sauce thickens smoothly; serve hot.