Entree: Gibraltar – Bacalao a la Vizcaína (Salted cod simmered in a rich Basque-style red pepper and tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 12 min

Total 1 hr

Ingredients

- 1 lb (454 g) salt cod, soaked and desalted (see instructions)
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 large red bell peppers, roasted, peeled, seeded, and sliced
- 1 cup (240 ml) canned crushed tomatoes
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) water or fish stock, as needed
- 1/4 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the salt cod and change the water several times; soak in cold water in the refrigerator 24–36 hours, changing water 2–3 times, until properly desalted. Drain and pat dry, then cut into 1‑to‑1.5 inch pieces.
2. Place the potatoes in a pot of salted water, bring to a boil and simmer until just tender, about 10–12 minutes; drain and set aside.
3. In a large skillet or sauté pan, heat olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Stir in the roasted red peppers, tomato paste, smoked paprika and crushed tomatoes. Add the white wine, bay leaf and 1/4 cup (60 ml) water or stock. Bring to a gentle simmer and cook 10–12 minutes until flavors meld; remove the bay leaf.
5. If you prefer a very smooth sauce, briefly purée half the sauce with an immersion blender and return to the pan; otherwise leave as a chunky sauce. Adjust seasoning with salt and pepper.
6. Gently nestle the desalted cod pieces into the simmering sauce, spooning sauce over the fish. Cover and simmer on low for 6–8 minutes, or until the fish flakes easily. Add the cooked potatoes to warm through in the sauce for a minute or two.
7. Scatter chopped parsley over the top and serve hot, spooning extra Vizcaína sauce over the cod and potatoes.