Description
A delightful Spanish dish featuring tender, flaky cod in a rich, velvety Vizcaína sauce, perfect for any dinner party.
Ingredients
Scale
- 800 g of desalted salted cod
- 6 to 8 dried choricero peppers (or ñoras)
- 600 g of white or yellow onion
- 3 cloves of garlic
- 250 ml of extra virgin olive oil
- 250 ml of fish broth or water from soaking the peppers
- Salt to taste
Instructions
- Desalt the cod for 36-48 hours by soaking it in cold water, changing the water every 8 hours until tender and slightly salty.
- Wash choricero peppers and soak in hot water for at least 30 minutes. Scrape out the pulp and discard the skin and seeds.
- Chop onion finely and cook in olive oil over low heat for 30 to 40 minutes until translucent and caramelized.
- Add minced garlic and choricero pepper pulp to the onion and cook for 2 minutes.
- Pour in fish broth and simmer for 5-10 minutes until the sauce thickens, then blend until smooth.
- Add the cod skin side down to the sauce and cook on low heat for 8 to 12 minutes, gently rocking the pot.
- Let rest off heat for 5 minutes before serving.
Notes
Be patient while preparing the onions and ensure the cod is properly desalted for the best flavor.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Bacalao, Spanish cuisine, seafood, cod, Vizcaína sauce