Bacalao a la Vizcaína

Ingredients(for 1 medium cod fillet with sauce (typical individual portion in Spain))

• 300g Salted cod (bacalao) (desalted, cut into fillets)
• 2 medium Red bell peppers (roasted and peeled)
• 2 Choricero peppers (rehydrated, flesh scraped) - optional
• 1 large Ripe tomato (peeled and chopped)
• 1 large Onion (finely chopped)
• 2 Garlic cloves (minced)
• 2 tbsp Extra virgin olive oil
• 1/2 cup Low-sodium vegetable broth (or water)
• 1 Bay leaf - optional
• 1 tbsp Fresh parsley (chopped, for garnish) - optional
• To taste Black pepper

Instructions

1. 1

   If using salted cod, soak the fillets in cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt. Drain and pat dry.

   24-48 hours (inactive)

   Proper desalting is key for balanced flavor and health.

2. 2

   Roast the red peppers over an open flame or in the oven until charred. Peel, remove seeds, and chop them.

   10 minutes

   Roasting enhances the sweetness and depth of the peppers.

3. 3

   In a large skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook for 1 minute.

   6 minutes

   Slow-cooking the onions brings out their natural sweetness.

4. 4

   Add chopped tomato, roasted peppers, and choricero pepper flesh (if using). Cook for 5 minutes, stirring often.

   5 minutes

   Use fresh, ripe tomatoes for the best sauce flavor.