Bacalao a la Viszcaina (Basque Style Codfish)
Recipe type: Seafood
Serves: 8
  • 2 pounds thick salt cod, desalted and cooked; (see notes below), cut into 2 by 3-inch pieces (reserve 4 Cups of the soaking liquid)
  • flour for dredging
  • 1/2 Cup pure Spanish olive oil
  • For the Sofrito:
  • 1/4 Cup pure Spanish olive oil
  • 1 large green bell pepper, seeded and finely chopped
  • 6 cloves garlic, finely chopped
  • 2 large onions, finely chopped
  • 1 Cup finely chopped drained pimientos
  • 2 1/2 Cups canned crushed tomatoes
  • 1 Tablespoon Spanish paprika or mild paprika
  • 1/4 Cup dry white wine
  • salt and freshly ground black pepper to taste
  • To Complete the Dish:
  • 4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices
  • 3 pimientos, cut into strips, for garnish
  • Fried Bread Rounds (recipe follows), as an accompaniment
  1. Notes: One day in advance of serving, rinse the salt cod under cold running water. Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water. Change the water several times until it is no longer salty. This process should take 24 hours. Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat. Lower the heat to low and simmer 5 minutes. Drain and cool the fish. 1. Dredge the cod in the flour. In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side. Remove the fish from the heat and set aside. 2. For the sofrito, in a large saucepan over medium heat, heat the oil until fragrant, then cook the bell peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary. Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes. 3. Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook over low heat 10 minutes. Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times. Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor. Transfer to a large serving platter and garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco.
  2. Makes 8 servings BACALAO A LA VISZCAINA
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.