Cooking Lucid
Bacalao a la Vizcaína
Salt cod in a rich red pepper and tomato sauce from the Basque Country. Elegant, deeply flavored, and a Christmas table tradition.
Prep 20 min
Cook 35 min
Total 55 min
Serves 4
Dinner·Spanish·Medium
Ingredients
Step 1 — Salt cod
- 1.5 lbs salt cod (soaked 24–48 hours, changing water)
- ¼ cup olive oil
- 2 onions (sliced)
- 4 roasted red peppers (sliced)
- 3 garlic cloves
- 1 can (14 oz) crushed tomatoes
- 1 cup fish stock
- Bay leaf
Step 2 — Serve
- Parsley
- Crusty bread
Instructions
- 1
Make sauce
Sauté onions in oil until soft. Add peppers, garlic, tomatoes, stock, and bay leaf. Simmer 20 minutes.
- 2
Cook cod
Nestle cod pieces into sauce. Simmer gently 12–15 minutes until flaky.
- 3
Serve
Serve cod in deep bowls with plenty of sauce and bread.
Nutrition per serving: 340 cal · 38g protein · 14g carbs · 14g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
