Main course

Bacalao a la Vizcaína

A dish that pairs desalted cod with a slowly cooked onion and choricero-pepper sauce for tender flakes and carefully balanced salinity.

What you’ll need

• desalted salt cod: 1000 g
• choricero peppers: 100 g
• onion: 400 g
• tomatoes: 350 g
• fish stock: 500 ml
• olive oil: 70 ml
• garlic: 12 g
• salt: 4 g

How to make it

1. If the cod is still salted, soak it skin-side up in cold water in the refrigerator for 24-36 hours, changing the water every 8 hours. Dry and cut into serving pieces.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.