Bacalao a la Vizcaina

Ingredients : (for 4 people)
  • Cod fillet 800 gr.
  • 2 onions
  • 5 choricero peppers
  • 4 morrone peppers
  • 1 slice of bread
  • 3 cloves of garlic
  • Tomato sauce 25 gr.
  • 2 glasses of fish stock (or water)
  • Olive oil

Difficulty : Medium

  • Total time 9 0 min.
  • Preparation 40 mins.
  • Cooking 50 mins.
  1. Desalinate the cod. This stage lasts about 36 hours with a water change every 6 hours.
  2. Wash the choriceros peppers, remove the seeds and put them in water to boil for 5 minutes.
  3. Discard the water and return cold water to boil for another 5 minutes.
  4. Remove from the heat, remove the skin and leave to cool.
  5. Cut the onions into small pieces and brown in a pan with a little olive oil for 5 minutes.
  6. Add the garlic and the slice of bread for another 3 minutes.
  7. Add the morrone peppers and the flesh of the choriceros peppers to the pan.
  8. Mix with the tomato sauce.
  9. Add the 2 glasses of fish broth and cook for 15 minutes.
  10. Brown the pieces of cod in a frying pan with very hot olive oil.
  11. Incorporate the pieces of cod with the sauce and heat over low heat for 10 minutes.

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