Basque Salt Cod in Red Sauce — Bacalao a la Vizcaina
Basque salt cod simmered in a Vizcaya-style sauce of slow-cooked onion, ñora chilli, and tomato thickened with toasted bread, served with crusty bread for the deep red sauce.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain desalted cod, pat dry, slice into 4 portions. Slice onions thin, smash garlic cloves, grate tomatoes, soak nyora chillies in hot water 10 minutes, tear bread small, and toast the serving bread.
Sweat
Heat olive oil in a heavy pot over medium-low 1 minute. Add sliced onion, bay leaves, and 0.5 tsp salt, cover, cook 18–20 minutes stirring occasionally until completely soft and pale gold. While onion cooks, toast bread pieces in a dry skillet over medium 2 minutes until deep golden.
Build
Stir smashed garlic and nyora flesh into soft onion 60 seconds, return to medium heat, add grated tomato, cook 4–5 minutes until darkened. Pour in brandy, reduce 60–90 seconds to cook off alcohol.
Simmer
Add toasted bread, hot stock, remaining 0.5 tsp salt and pepper. Simmer 6–8 minutes over medium until thickened. Blend sauce smooth with hand blender, return to pot, nestle cod portions into sauce, cover, simmer over low 7–8 minutes until cod just flakes.
Plate
Lift cod onto warm plates, ladle deep red Vizcaya sauce over generously, scatter parsley, serve with toasted bread for mopping.
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