Bacalao a la Vizcaina

What Goes With It

• Crusty bread
• Fried green peppers
• Dry white wine

Making Bacalao a la Vizcaina, Step by Step

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1. Soak the salt cod in cold water in the fridge for 24 hours, changing the water 3 times.

   Mark done

2. Soak the peppers in warm water for 30 minutes. Scrape out the flesh and discard the skins.

   Mark done Start 30 min timer

3. Cook the onions in the oil over low heat for 25 minutes until sweet. Add the garlic for 2 minutes.

   Mark done Start 25 min timer

4. Blend the onions, pepper flesh, fried bread and stock to a smooth sauce. Simmer for 10 minutes.

   Mark done Start 10 min timer

5. Lay the cod in the sauce skin side up and cook gently for 10 minutes. Scatter with the parsley and serve with the bread.

   Mark done Start 10 min timer

Worth Knowing Before You Cook

Change the soaking water three times.

Cook the onions slowly.

Shake the pan rather than stirring the fish.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Storing and Reheating

Keeps for 3 days in the fridge.

Common Questions

Bacalao a la Vizcaina Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.