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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 hrs

Total 31 hrs 10 min

Ingredients

- 1 lb 8 oz (680 g) salted cod, desalted, drained and flaked
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced
- 2 dried ñora peppers, seeds removed and pulp scraped (or 2 tbsp ñora paste)
- 1 1/2 cups (360 ml) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 bay leaf
- 2 medium potatoes, about 8 oz (225 g) each, peeled and halved
- 1 tbsp (15 ml) chopped fresh parsley
- Kosher salt, if needed (the cod may still be salty)
- Freshly ground black pepper, to taste

Instructions

1. Desalt the cod: place salted cod in a bowl of cold water and refrigerate 24–36 hours, changing the water 3–4 times. When ready, drain, remove skin and bones, and flake into large pieces.
2. Soak the dried ñora peppers in hot water for 20–30 minutes until softened. Remove, scrape the pulp from the skins with a spoon, and set pulp aside. Reserve the soaking liquid.
3. Bring a pot of salted water to a simmer and cook the halved potatoes until just tender, 15–20 minutes depending on size. Drain and keep warm.
4. In a wide skillet or cazuela, warm the olive oil over medium heat. Add the chopped onion and a pinch of salt and cook gently until softened and translucent, about 8–10 minutes.
5. Add the minced garlic and cook 1 minute. Stir in the ñora pulp and cook 1–2 minutes to release color and aroma.
6. Add the crushed tomatoes, white wine, bay leaf, and 1/4 cup (60 ml) of the reserved ñora soaking liquid or water. Simmer the sauce gently for 10–12 minutes to meld flavors; if a smoother sauce is preferred, briefly purée with an immersion blender.
7. Nestle the flaked cod into the simmering sauce, cover loosely, and cook over low heat until the cod is just opaque and cooked through, about 6–8 minutes. Avoid stirring too vigorously to keep flakes intact.
8. Season sparingly with salt only if needed and finish with freshly ground black pepper and chopped parsley.
9. Serve the bacalao hot over the boiled potatoes or with crusty bread to soak up the sauce.