Bacalao a la Vizcaina, a timeless Spanish dish that showcases the exquisite flavors of tender codfish simmered in a luscious tomato-based sauce. This traditional recipe masterfully combines the aromatic notes of peppers, onions, and garlic, resulting in a harmonious symphony of taste. Immerse yourself in the rich culinary heritage of Spain as you prepare this beloved delicacy using our expertly-crafted instructions. Discover the allure of Bacalao a la Vizcaina, a dish that effortlessly captures the essence of Spanish cuisine, leaving you yearning for more with each delectable bite.
Step 1: Prepare the Codfish
- Soak the salted codfish in water for at least 24 hours, changing the water several times to remove excess salt.
- Once soaked, drain the codfish and cut it into serving-sized pieces.
Step 2: Sauté the Vegetables
- In a large pan, heat olive oil over medium heat.
- Add finely chopped onions and cook until they become translucent.
- Stir in diced red bell peppers and cook for a few minutes until they start to soften.
- Add minced garlic and cook for another minute.
Step 3: Create the Sauce
- Add peeled and seeded tomatoes to the pan with the vegetables.
- Season with salt, black pepper, and a pinch of sugar.
- Stir well and let the mixture simmer for about 10 minutes, until the tomatoes have broken down and formed a sauce.
Step 4: Cook the Codfish
- Carefully place the codfish pieces into the pan, ensuring they are evenly coated with the sauce.
- Cover the pan and let it simmer over low heat for about 15-20 minutes, or until the codfish is cooked through and tender.
Step 5: Serve and Enjoy
- Carefully transfer the cooked codfish and the flavorful sauce to a serving platter.
- Garnish with chopped parsley and serve hot with crusty bread or steamed rice.
Experience the delightful flavors of Bacalao a la Vizcaina, a dish that perfectly balances the rich saltiness of the codfish with the vibrant flavors of the tomato and vegetable sauce.