Spanish Bacalao a la Vizcaína Recipe

meghla_dey_0421 0 Comments
Servings: 4 Total Time: 1 hr 20 mins Difficulty: Intermediate
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Tender Salt Cod Simmered in a Rich Basque Red Pepper and Onion Sauce
Authentic Spanish Bacalao a la Vizcaína with tender salt cod served in a rich Basque red pepper and onion sauce. View Gallery 1 photo
Authentic Spanish Bacalao a la Vizcaína with tender salt cod served in a rich Basque red pepper and onion sauce.
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Spanish Bacalao a la Vizcaína Recipe

Author: meghla_dey_0421 Cooking Method: Cuisine: Courses: , Recipe Keys: B Basque High Protein
Difficulty: Intermediate Prep Time 20 mins Cook Time 50 mins Rest Time 10 mins Total Time 1 hr 20 mins
Servings: 4 Estimated Cost: $ 26 Calories: Approximately 430 kcal per serving
Best Season: Fall, Winter

Description

Bacalao a la Vizcaína is a classic Basque dish from northern Spain made with tender salt cod cooked in a deeply flavorful sauce of onions and dried choricero peppers. The sauce is traditionally smooth, rich, and naturally sweet from slowly cooked onions, making this seafood dish both comforting and elegant.

This traditional Spanish recipe brings together flaky cod and a silky red pepper sauce with garlic, olive oil, and simple seasonings. It is especially popular for festive meals and family gatherings, and it pairs beautifully with crusty bread or simple potatoes for soaking up every bit of the flavorful sauce.

Preparation Time: 20 minutes

Cooking Time: 50 minutes

Rest Time: 10 minutes

Total Time: 1 hour 20 minutes

Servings: 4 people

Difficulty: Intermediate

Why You'll Love This Recipe

  • Tender, flaky salt cod.
  • Rich and silky Basque-style sauce.
  • Deep flavor from slowly cooked onions.
  • Traditional Spanish seafood dish.
  • Elegant enough for special occasions.
  • Naturally high in protein.
  • Delicious with crusty bread.
  • Great for a comforting family dinner.

How to Make Bacalao a la Vizcaína

1. Prepare the Salt Cod

Place the salt cod in a large container and cover it with cold water. Refrigerate and change the water several times over 24–36 hours to remove excess salt. Drain and pat the fish completely dry.

2. Prepare the Peppers

Remove the stems and seeds from the dried choricero peppers. Soak them in warm water for about 20 minutes until softened. Scrape the softened pepper flesh from the skins and set aside.

3. Slowly Cook the Onions

Heat olive oil in a large skillet or Dutch oven over low to medium-low heat. Add the sliced onions and cook slowly for about 25–30 minutes until very soft and golden. Add the garlic during the final few minutes.

4. Build the Vizcaína Sauce

Stir the choricero pepper flesh into the softened onions. Add a small amount of fish stock and simmer gently for 10 minutes.

5. Blend the Sauce

Transfer the sauce to a blender and blend until smooth. For an extra silky texture, strain it through a fine-mesh sieve before returning it to the pan.

6. Add the Cod

Place the dried cod portions gently into the sauce. Cover the pan and cook over low heat for about 8–12 minutes, depending on the thickness of the fish.

7. Finish the Dish

Check that the cod flakes easily and is cooked through. Taste the sauce and adjust the seasoning carefully because the cod may still contain some salt.

8. Rest and Serve

Remove the pan from the heat and let the dish rest for about 10 minutes. Serve the cod with plenty of the warm Vizcaína sauce.

Tips for Perfect Bacalao a la Vizcaína

  • Desalinate the cod thoroughly before cooking.
  • Change the soaking water several times for more even desalination.
  • Cook the onions slowly rather than browning them aggressively.
  • Use authentic dried choricero peppers when available.
  • Taste the sauce before adding additional salt.
  • Avoid overcooking the cod so it remains moist and flaky.
  • Straining the sauce creates an especially smooth traditional texture.
  • Let the dish rest briefly before serving.

Delicious Recipe Variations

Fresh Cod Version

Use fresh cod instead of salt cod for a quicker preparation, adjusting the salt to taste.

Spicy Vizcaína

Add a small dried chili or pinch of red pepper flakes for gentle heat.

Potato Bacalao

Add thick slices of cooked potatoes to make the dish more substantial.

Tomato Vizcaína

Add a small amount of crushed tomato for a slightly more robust sauce, although traditional versions can be made without it.

What to Serve with Bacalao a la Vizcaína

  • Crusty Spanish bread
  • Boiled potatoes
  • Roasted potatoes
  • Simple green salad
  • Grilled vegetables
  • White beans
  • Spanish-style rice
  • Steamed asparagus

How to Store Leftover Bacalao a la Vizcaína

Allow the cod and sauce to cool before transferring them to an airtight container.

Refrigerate for up to 3 days.

Reheat gently in a covered skillet over low heat until warmed through. Avoid boiling the sauce because the cod can break apart.

Can Bacalao a la Vizcaína Be Frozen?

Yes. The cooked cod and sauce can be frozen together in a freezer-safe container.

Freeze for up to 2 months.

Thaw overnight in the refrigerator and reheat gently over low heat until thoroughly warmed.

Ingredients

For the Salt Cod

For the Vizcaína Sauce

For Garnish

Instructions

  1. Soak the salt cod in cold water for 24–36 hours, changing the water several times, then drain and pat dry.
  2. Soak the dried choricero peppers in warm water until soft, then scrape out the softened pepper flesh.
  3. Slowly cook the sliced onions in olive oil for 25–30 minutes until very soft and golden.
  4. Add the garlic and choricero pepper flesh and cook for another 2 minutes.
  5. Add fish stock and simmer the sauce gently for about 10 minutes.
  6. Blend the sauce until smooth and return it to the pan.
  7. Place the cod portions into the sauce, cover, and gently cook for 8–12 minutes until flaky and tender.
  8. Taste the sauce and adjust the seasoning only if necessary.
  9. Rest the dish for 10 minutes, garnish with parsley, and serve warm with crusty bread.
Keywords: Bacalao a la Vizcaína, Spanish Bacalao, Basque Cod Recipe, Vizcaína Sauce, Salt Cod Recipe, Spanish Seafood Recipe, Basque Cuisine, Traditional Spanish Fish, Bacalao Recipe
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Frequently Asked Questions

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What is Bacalao a la Vizcaína?

Bacalao a la Vizcaína is a traditional Basque dish made with salt cod served in a rich sauce based primarily on slowly cooked onions and dried red choricero peppers.

How long should I soak salt cod?

The soaking time depends on the thickness and saltiness of the cod, but 24–36 hours with several changes of cold water is a practical range for thick fillets.

 

What are choricero peppers?

Choricero peppers are dried red peppers commonly used in Basque and northern Spanish cooking. Their softened flesh adds a deep red color and slightly sweet, concentrated pepper flavor to the sauce.

 

Can I use fresh cod instead of salt cod?

Yes. Fresh cod can be used, but it will produce a milder dish and does not require the desalting process. Adjust the seasoning carefully.

Can I prepare Bacalao a la Vizcaína ahead of time?

Yes. The sauce can be prepared a day ahead and refrigerated. Gently reheat the sauce and add the cod shortly before serving for the best texture.

 
 
 

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