Our full guide on How To Make Bacalao a la Vizcaína one of the most popular dishes in Spain especially in the North at Basque.
Bacalao a la Vizcaína is a traditional Basque dish featuring salt cod cooked in a rich tomato and red pepper sauce. Here’s a detailed recipe guide to making Bacalao a la Vizcaína, along with tips and calorie information.
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How to Make Bacalao a la Vizcaína
Bacalao a la Vizcaína Recipe Ingredients
4 pieces of salt cod fillets, about 1 lb total (desalted)
4 large red bell peppers
2 large onions, finely chopped
3 cloves garlic, minced
4 ripe tomatoes, chopped (or 1 can of diced tomatoes)
1 cup fish or vegetable broth
1/4 cup extra virgin olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish, optional)
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Step By Step How to Make Bacalao a la Vizcaína
Desalt the Cod
Soak the salt cod fillets in cold water for 24-48 hours, changing the water every 6-8 hours to remove the excess salt. After desalting, pat the fillets dry with paper towels.
Roast the Red Peppers
Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them steam for about 10 minutes. Peel off the skins, remove the seeds, and chop the peppers into small pieces.
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions are soft and translucent.
Add the chopped roasted peppers, tomatoes, and smoked paprika to the skillet. Stir well to combine.
Pour in the fish or vegetable broth and bring the mixture to a simmer. Cook for about 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Blend the Sauce
Use an immersion blender or transfer the sauce to a blender and blend until smooth. Return the sauce to the skillet and season with salt and pepper to taste.
Cook the Cod
Place the desalted cod fillets in the sauce, making sure they are submerged. Cover the skillet and simmer on low heat for about 10-15 minutes, or until the cod is cooked through and flakes easily with a fork.
Serve
Carefully transfer the cod fillets to serving plates and spoon the sauce over the top. Garnish with chopped fresh parsley if desired.
Tips For Making Bacalao a la Vizcaína
Properly desalting the cod is crucial to avoid overly salty fish. Be patient and change the soaking water regularly. Roasting the peppers adds a smoky flavor to the sauce. You can also use jarred roasted red peppers for convenience.
Blending the sauce ensures a smooth, velvety texture. Adjust the consistency by adding more broth if needed.
Avoid overcooking the cod to keep it tender and flaky.
How Many Calories Have Bacalao a la Vizcaína
Salt Cod (1 lb): Approximately 400 calories
Red Bell Peppers (4): Approximately 150 calories
Onions (2 large): Approximately 120 calories
Garlic (3 cloves): Approximately 15 calories
Tomatoes (4 ripe): Approximately 100 calories (or 1 can of diced tomatoes: approximately 90 calories)
Olive Oil (1/4 cup): Approximately 480 calories
Fish or Vegetable Broth (1 cup): Approximately 15 calories
Smoked Paprika and Seasonings: Negligible calories
Total Calories for the Batch: Approximately 1,280 calories
Calories per Serving: Approximately 320 calories
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.