How to Make Bacalao a la Vizcaína (Traditional & Healthy Version)
Bacalao a la Vizcaína is a celebrated dish from the Basque Country (País Vasco) in northern Spain, renowned for its rich culinary tradition. This classic Spanish cod recipe features salt-cured cod (bacalao), gently simmered in a robust Vizcaína sauce made from roasted red peppers, onions, tomatoes, and a touch of garlic. The sauce is deeply flavorful, thanks to the region’s prized choricero peppers, which are rehydrated and blended for a signature smoky-sweet taste. Bacalao a la Vizcaína is a staple in Spanish households, especially during festive gatherings and Lent, when fish-based meals take center stage. Its balance of lean protein, vegetables, and heart-healthy olive oil makes it a nourishing choice for those seeking authentic Spanish flavors without excess calories. The dish is perfect for an international audience eager to discover the magic of Basque cuisine, offering both comfort and elegance in every bite.
Ingredients
- 300g Salted cod (bacalao) (desalted, cut into fillets)
- 2 medium Red bell peppers (roasted and peeled)
- 2 Choricero peppers (rehydrated, flesh scraped)
- 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
- 1 tbsp Fresh parsley (chopped, for garnish)
- To taste Black pepper
Step-by-step instructions
Step 1 · If using salted cod
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.
Step 2 · Roast the red peppers over an open flame or in the oven until charred
Roast the red peppers over an open flame or in the oven until charred. Peel, remove seeds, and chop them.
Step 3 · In a large skillet
In a large skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook for 1 minute.
Step 4 · Add chopped tomato
Add chopped tomato, roasted peppers, and choricero pepper flesh (if using). Cook for 5 minutes, stirring often.
Step 5 · Pour in vegetable broth and bay leaf
Pour in vegetable broth and bay leaf. Simmer uncovered for 7-8 minutes. Remove bay leaf and blend sauce until smooth.
Step 6 · Place cod fillets gently into the sauce
Place cod fillets gently into the sauce. Cover and simmer on low heat for 8-10 minutes until the fish flakes easily.
Step 7 · Garnish with fresh parsley and a pinch of black pepper
Garnish with fresh parsley and a pinch of black pepper. Serve hot with a side of steamed vegetables or a small portion of boiled potatoes.
Why this recipe is healthy
This traditional Spanish fish recipe is a healthy dinner choice because it’s high in protein, low in saturated fat, and brimming with vegetables. By using less oil and focusing on fresh ingredients, Bacalao a la Vizcaína supports weight management and overall wellness. The recipe avoids frying and heavy sauces, making it suitable for anyone seeking a lighter yet satisfying meal packed with Mediterranean flavors.
A note on tradition
Bacalao a la Vizcaína is deeply rooted in Basque culinary tradition, often enjoyed during religious holidays such as Semana Santa (Holy Week) and Christmas. Its origins trace back to the seafaring communities of the País Vasco, where preserved cod was a staple. Today, it symbolizes Basque hospitality and the rich heritage of Spanish gastronomy, making it a must-try for food lovers exploring Spain.