Bacalao A La Vizcaina, a cornerstone of Spanish cuisine, is a hearty and flavorful dish featuring salt cod simmered in a rich, aromatic tomato and pepper sauce. This recipe breaks down the traditional method into easy-to-follow steps, making it accessible for home cooks of all skill levels. Imagine savoring tender flakes of cod bathed in a vibrant sauce, a taste of Spain that you can create in your own kitchen. This dish isn’t just a meal; it’s an experience, a journey to the Basque Country with every bite. The beauty of Bacalao A La Vizcaina lies in its simplicity – using humble ingredients to create a complex and satisfying flavor profile. Whether you’re looking to explore new culinary horizons or simply craving a comforting and authentic dish, this recipe is your gateway to mastering this beloved Spanish classic. Get ready to impress your family and friends with your newfound culinary prowess! This classic preparation of Bacalao A La Vizcaina showcases the versatility and deliciousness of salt cod. It’s a dish that’s both comforting and elegant, perfect for a weeknight dinner or a special occasion. Bacalao A La Vizcaina is often served with crusty bread to soak up the flavorful sauce, making it a complete and satisfying meal. This recipe is designed to be approachable and easy to follow, even for those who are new to cooking with salt cod. We’ll guide you through each step, from desalinating the cod to creating the perfect Vizcaina sauce. So, gather your ingredients and get ready to embark on a culinary adventure to Spain!
(Image of beautifully plated Bacalao A La Vizcaina here)
| Category | Value |
|---|---|
| Preparation Time | 30 minutes (plus soaking time for the cod) |
| Cooking Time | 45 minutes |
| Servings | 6 servings |
| Difficulty | Medium |
Nutrition per Serving (estimated)
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Salt Cod (Bacalao) | 1.5 lbs | Skinless and boneless preferred |
| Olive Oil | 1/2 cup | Extra virgin olive oil recommended |
| Onions | 2 medium | Finely chopped |
| Red Bell Peppers | 2 medium | Finely chopped |
| Garlic | 4 cloves | Minced |
| Tomato Puree | 1 (28 ounce) can | Or crushed tomatoes |
| Dry White Wine | 1/2 cup | Optional, but adds depth of flavor |
| Pimientos (Roasted Red Peppers) | 1/2 cup | Drained and chopped |
| Sugar | 1 teaspoon | To balance the acidity of the tomatoes |
| Salt | To taste | Be cautious due to the salt cod |
| Black Pepper | To taste | Freshly ground is best |
| Fresh Parsley | 2 tablespoons | Chopped, for garnish |
Cooking Instructions
- Desalt the Cod: This is the most crucial step. Rinse the salt cod under cold water to remove excess salt. Place the cod in a large bowl and cover it with cold water. Refrigerate and soak for at least 24-48 hours, changing the water every 6-8 hours. Taste a small piece of the cod after 24 hours to check for saltiness. If it’s still too salty, continue soaking. The goal is to remove most of the salt without completely losing the cod’s flavor. Properly desalting the Bacalao A La Vizcaina is key for a delicious outcome.
- Prepare the Cod: Once the cod is desalted, drain it well and pat it dry with paper towels. If necessary, remove any remaining bones. Cut the cod into 2-inch pieces.
- Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and red bell peppers and cook, stirring occasionally, until they are softened and lightly browned, about 8-10 minutes.
- Add Garlic and Wine: Add the minced garlic to the pot and cook for another minute until fragrant. Pour in the dry white wine (if using) and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. The wine adds a layer of complexity to the Bacalao A La Vizcaina sauce.
- Simmer the Sauce: Stir in the tomato puree (or crushed tomatoes), chopped pimientos, sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together.
- Add the Cod: Gently add the desalted cod pieces to the simmering sauce. Make sure the cod is submerged in the sauce. Cover the pot and cook for another 15-20 minutes, or until the cod is cooked through and flakes easily with a fork. Be careful not to overcook the cod, as it can become dry and rubbery.
- Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. Add more salt and pepper to your liking. Keep in mind that the cod may still impart some saltiness to the sauce, so taste before adding more salt.
- Serve: Garnish the Bacalao A La Vizcaina with chopped fresh parsley and serve hot. It’s traditionally served with crusty bread to soak up the delicious sauce.
Serving Suggestions
- Serve with crusty bread for soaking up the sauce.
- Pair with a simple green salad for a balanced meal.
- Offer a side of rice or potatoes to complement the dish.
- Enjoy with a glass of Spanish red wine.
Tips and Notes:
- Desalting is Key: Proper desalting of the cod is crucial for the success of this dish. Don’t rush the process.
- Quality Ingredients: Using high-quality olive oil and tomato puree will enhance the flavor of the sauce.
- Adjust the Sauce: Feel free to adjust the sweetness and acidity of the sauce to your liking by adding more sugar or a splash of vinegar. A touch of smoked paprika can also add a lovely depth of flavor.
- Make Ahead: Bacalao A La Vizcaina can be made a day or two in advance. The flavors will actually improve as it sits. Store it in an airtight container in the refrigerator and reheat gently before serving.
- Variations: Some variations of this dish include adding potatoes or olives to the sauce. Feel free to experiment and make it your own. You can also add a pinch of cayenne pepper for a little heat.
- Wine Pairing: A dry Spanish red wine, such as Rioja or Tempranillo, pairs perfectly with Bacalao A La Vizcaina. The wine’s earthy notes complement the rich flavors of the dish.
- This delicious recipe for Bacalao A La Vizcaina will become a family favorite.
- Enjoy this authentic Bacalao A La Vizcaina recipe!
- The fragrant aroma of Bacalao A La Vizcaina cooking will fill your kitchen with the scent of Spain.
Bacalao A La Vizcaina is more than just a recipe; it’s a culinary journey. This traditional Spanish dish, featuring salt cod simmered in a vibrant tomato and pepper sauce, is a testament to the power of simple ingredients transformed into something extraordinary. By following this easy-to-understand guide, you can recreate the authentic flavors of the Basque Country in your own kitchen. Remember, the key to a perfect Bacalao A La Vizcaina lies in the proper desalting of the cod and allowing the sauce to simmer until the flavors meld together beautifully. So, gather your ingredients, embrace the process, and get ready to experience the magic of Spanish cuisine. Whether you’re a seasoned cook or a kitchen novice, this recipe will empower you to create a dish that’s both satisfying and impressive. Enjoy!
