Hello, beautiful Paulina Cocina community! Today, for those who don't live there, we'd like to invite you to travel to the Basque Country and enjoy some delicious Bacalao a la Vizcaína , a very traditional and typical dish of Basque cuisine. In this post, we'll tell you a little about the origin and history of this dish, share some preparation tips, and learn about the ingredients that make this dish so unique.
Finally, and as always, we're leaving you with a delicious recipe with detailed ingredients and possible substitutions, in case you can't find all the ingredients, so you can make it at home and surprise your mother-in-law with a recipe that reminds her of her roots.
What's up! Shall we do it? Let's get to work.
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About this recipe for cod a la vizcaína
What is this preparation about?
Cod a la Vizcaína is a typical dish of Basque cuisine , specifically from the region of Vizcaya, hence its name. It's a simple yet delicious recipe that continues to be passed down from generation to generation. Cod is one of the most consumed fish in Spain, and this dish is one of the most popular ways to eat it, along with cod pil pil .
This is a dish made with desalted cod loins cooked in a sauce of tomato, onion, garlic, and choricero peppers (a type of dried pepper native to Spain), aptly known as Vizcaína sauce. This dish is usually served with boiled potatoes and can be enjoyed at any time of year.
Origin and history of cod a la vizcaína
Cod is a fish that has been consumed for centuries throughout Europe . But it was in the Basque Country , a place with a strong fishing tradition, where the recipe for Biscayan cod as we know it today began to be prepared.
is said to date back to the 18th century , when Basque fishermen began catching large quantities of cod in the cold waters of the North Atlantic. Due to its abundance, cod became a staple food for the Basque population and began to be used in a variety of dishes.
Vizcaína sauce is a sauce that has a centuries-old tradition in the Basque Country region, and although it has been found in cookbooks from the mid-19th century, it is characterized by being passed down from generation to generation, especially through oral tradition.
6 tips for preparing cod a la Vizcaína
Preparing cod a la Vizcaína is simple , but it's important to keep in mind some tips to ensure the dish is perfect.
- Use high-quality cod loins, preferably desalted at home or previously desalted (frozen) from a trusted fishmonger.
- It's important to desalt cod properly to remove excess salt and prevent the dish from becoming oversalted. To do this, place the cod in a container of cold water for 24-48 hours (depending on the size of the pieces), changing the water every 6 hours.
- Soak the choricero peppers well to remove the seeds and skin before adding them to the sauce. This will help them blend better and give it a more intense flavor.
- Add a little fish stock or water to the sauce if it is too thick.
- To ensure that the Biscayan cod is juicy and cooked to perfection, it is important to cook it over low heat for about 20-30 minutes, without letting it boil.
- After cooking the cod in Biscayan style, it's advisable to let it rest for a few minutes before serving. This will allow the flavors to blend and intensify, making the dish even more flavorful.
About choricero peppers
Choricero peppers are a type of dried pepper native to the Basque Country and other regions of Spain. These peppers are characterized by their elongated, thin shape and slightly spicy, smoky flavor.
Choricero peppers are widely used in Basque and Spanish cuisine to add flavor and color to a variety of dishes, especially stews and sauces. In the recipe for Biscayan cod, choricero peppers are used to add a touch of flavor and color to the sauce , and are one of the most important elements of this dish.
How to use them
To use choricero peppers in cooking, soak them in hot water for about 10 to 15 minutes, until they soften and the seeds and skin can be removed. Once soaked, remove the pulp with the tip of a knife or spoon.
How to replace them
These peppers may not be available in other countries; in fact, they're very difficult to find in Argentina, except in specialty stores. In these cases, the choricero pepper can be replaced with sweet or smoked paprika .
Easy Biscayan cod recipe
- Yields: 4 portions
- Preparation time: 40 minutes
Ingredients of cod a la vizcaína
- 4 desalted cod loins
- 2 large onions, chopped
- 2 chopped garlic cloves
- 4 choricero peppers (or 2 teaspoons of sweet or smoked paprika)
- 4 ripe tomatoes (or 1 can of crushed tomatoes)
- 50 ml of water or fish stock
- Olive oil
- Salt and pepper to taste
- 1 bay leaf
- Boiled potatoes to accompany
Step-by-step preparation of cod a la vizcaína
- Boil the tomatoes for a few minutes to remove the skin and extract the pulp.
- In a large saucepan or skillet, heat olive oil and sauté the chopped onion and garlic over low heat until golden brown.
- Add the pulp from the choricero peppers (see section above), or the paprika, the tomatoes, and the broth or water. Let it cook for 15 minutes.
- Add the bay leaf and the desalted cod fillets. Cook over low heat for about 20-30 minutes. Once the cod is cooked, remove and set aside.
- Blend the sauce with a hand blender until smooth. Return to the pan or saucepan and add the cod. Season with salt and pepper to taste and cook for 5 more minutes. Turn off the heat and let it rest for a few minutes.
- Serve the cod a la vizcaína accompanied by cooked potatoes.
