Traditional Bacalao a la Vizcaina

Dive into the heart of Basque cuisine with this Traditional Bacalao a la Vizcaina, a comforting and flavorful dish featuring tender salted cod simmered in a rich tomato and red bell pepper sauce. This iconic Spanish recipe balances the briny essence of the cod with the sweetness of caramelized onions and the bold tang of green olives, all elevated by fragrant bay leaves and smoky paprika. Perfect for a special family dinner or a festive gathering, it pairs beautifully with crusty bread or a side of steamed rice. With its vibrant mix of Mediterranean ingredients and a slow-simmered cooking process, this dish encapsulates the warmth and depth of traditional Spanish flavors while being surprisingly easy to prepare. Bring this classic culinary treasure to your table and impress your guests with a true taste of the Basque region.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g salted cod
• 60 ml olive oil
• 2 large onion
• 2 red bell peppers
• 4 garlic cloves
• 400 g canned tomatoes
• 100 g green olives
• 2 bay leaves
• 1 tsp paprika
• 0.5 tsp black pepper
• 2 tbsp fresh parsley

Directions

Step 1

Rinse the salted cod under cold water to remove surface salt. Place the cod in a large bowl, cover it with water, and let it soak in the refrigerator for 24 to 48 hours. Change the water every 8 hours to desalinate.

Step 2

Once desalted, remove the cod from the water, pat dry with paper towels, and cut the cod into serving-sized pieces.

Step 3

Heat olive oil in a large skillet over medium heat.

Step 4

Peel and thinly slice the onions. Add them to the skillet, stirring occasionally until they are soft and translucent, about 5 minutes.

Step 5

Deseed and thinly slice the red bell peppers. Mince the garlic. Add both to the skillet with the onions and cook for another 5 minutes.

Step 6

Add the canned tomatoes to the skillet, crushing them slightly with the back of a spoon. Allow the mixture to simmer for 10 minutes, stirring occasionally.

Step 7

Stir in the bay leaves, paprika, and black pepper, along with the green olives. Combine the ingredients and cook for another 5 minutes.

Step 8

Reduce the heat to low, place the pieces of cod on top of the sauce, cover the skillet, and simmer gently for 15 minutes or until the cod is cooked through and flaky.

Step 9

Remove the bay leaves, taste the sauce, and adjust seasoning if needed.

Step 10

Garnish with freshly chopped parsley before serving and enjoy your traditional Bacalao a la Vizcaina!

Nutrition Facts

Serving size	(1719.1g)

Amount per serving	% Daily Value*
Calories	2584.4

Total Fat 100.0g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 8.8g
Cholesterol 758mg	0%
Sodium 42283.1mg	0%
Total Carbohydrate 78.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 39.3g
Protein 324.0g	0%

Vitamin D 0IU	0%
Calcium 667.5mg	0%
Iron 16.7mg	0%
Potassium 2135.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 51.7%

Carbs: 12.5%