Bacalao a la Vizcaína: A Basque Codfish Stew Recipe

Bacalao a la Vizcaína, or Biscay-style cod, is a classic Basque dish renowned for its rich, flavorful sauce made with piquillo peppers, tomatoes, onions, and garlic. This hearty stew is a staple in Spanish cuisine, particularly during the holidays, and offers a delightful combination of textures and tastes. The salted cod, rehydrated to succulent tenderness, perfectly complements the sweet and slightly spicy sauce, creating a memorable culinary experience. This recipe provides a detailed guide to making authentic Bacalao a la Vizcaína at home, ensuring a delicious and satisfying meal.

What is Bacalao a la Vizcaína?

Bacalao a la Vizcaína is a traditional Basque dish featuring salt cod (bacalao) simmered in a flavorful sauce made from piquillo peppers, tomatoes, onions, and garlic. The sauce is the key to the dish, offering a complex and slightly sweet taste that perfectly complements the salt cod. The preparation involves rehydrating the salt cod, creating the sauce, and then gently simmering the cod in the sauce until it’s tender and infused with flavor. It’s a dish that requires some time and patience but the end result is well worth the effort.

Why This Recipe Works

This recipe meticulously guides you through each step, from properly soaking the salt cod to achieving the perfect sauce consistency. Here’s why it stands out:

* **Detailed Instructions:** Each step is explained clearly, ensuring even novice cooks can follow along with ease.
* **Authentic Ingredients:** The recipe utilizes traditional ingredients like piquillo peppers, which are crucial for the unique flavor of Bacalao a la Vizcaína.
* **Tips for Success:** Helpful tips are provided throughout the recipe to avoid common pitfalls and ensure a perfect outcome.
* **Focus on Flavor:** The recipe emphasizes building layers of flavor in the sauce, resulting in a complex and satisfying dish.
* **Proper Cod Rehydration:** A detailed explanation on how to properly rehydrate the salt cod, which is crucial to remove excess salt and achieve the desired texture.

Ingredients You’ll Need

Before you begin, gather these essential ingredients:

* **1 kg Salt Cod (Bacalao):** The star of the dish. Look for thick pieces of good quality salt cod.
* **4 large Onions:** Spanish onions (yellow) are best, peeled and thinly sliced.
* **6 cloves Garlic:** Minced.
* **1 jar (about 12 oz) Piquillo Peppers:** Drained and roughly chopped.
* **1 can (28 oz) Crushed Tomatoes:** High-quality crushed tomatoes are key for a good sauce.
* **1/2 cup Olive Oil:** Extra virgin olive oil is recommended for the best flavor.
* **1/4 cup Dry Sherry (optional):** Adds depth and complexity to the sauce.
* **1 teaspoon Smoked Paprika (Pimentón):** Adds a smoky flavor.
* **1/2 teaspoon Sugar:** Balances the acidity of the tomatoes.
* **Salt and Black Pepper:** To taste, but be mindful of the saltiness of the cod, even after soaking.
* **Fresh Parsley:** Chopped, for garnish.
* **(Optional) 1/4 cup Blanched Almonds:** For added texture and richness to the sauce, finely ground.
* **(Optional) 2-3 Dried Choricero Peppers (or Ñora Peppers):** Soaked and the flesh scraped out for deeper flavor. If using, reduce the amount of piquillo peppers slightly.

Equipment Needed

* Large Bowl or Container: For soaking the salt cod.
* Large Pot or Dutch Oven: For cooking the stew.
* Skillet: For sautéing the onions and garlic.
* Blender or Food Processor (optional): To create a smoother sauce.
* Knife and Cutting Board: For chopping vegetables.

How to Make Bacalao a la Vizcaína: Step-by-Step Instructions

Follow these detailed steps to create authentic and delicious Bacalao a la Vizcaína:

Step 1: Rehydrating the Salt Cod

This is the most crucial step in preparing Bacalao a la Vizcaína. Improperly soaked cod will be too salty to enjoy. Here’s how to do it right:

1. **Rinse the Cod:** Rinse the salt cod under cold running water to remove any excess salt on the surface.
2. **Soak in Cold Water:** Place the cod in a large bowl or container and cover it with plenty of cold water. Make sure the cod is completely submerged.
3. **Refrigerate:** Store the bowl in the refrigerator. This is crucial to prevent bacterial growth and maintain the cod’s texture.
4. **Change the Water Regularly:** Change the water every 6-8 hours, or at least twice a day. This is essential to draw out the salt.
5. **Soaking Time:** The soaking time depends on the thickness of the cod. Thicker pieces may require up to 72 hours, while thinner pieces may only need 48 hours. Taste a small piece of the cod after 48 hours to check for saltiness. It should be pleasantly salty, not overwhelmingly so. If it’s still too salty, continue soaking for another 24 hours.
6. **Final Rinse:** Once the cod is properly soaked, rinse it thoroughly under cold water.
7. **Remove Bones and Skin (Optional):** While some prefer to leave the skin on, you can remove it at this stage if desired. Also, check for any remaining bones and remove them.
8. **Pat Dry:** Gently pat the cod dry with paper towels.
9. **Cut into Pieces:** Cut the cod into serving-sized pieces, about 2-3 inches in size.

Step 2: Preparing the Sauce

The sauce is the heart and soul of Bacalao a la Vizcaína. Take your time and build the flavors gradually for the best results.

1. **Sauté the Onions:** Heat the olive oil in a large skillet or pot over medium heat. Add the sliced onions and cook, stirring occasionally, until they are very soft and translucent, about 15-20 minutes. Do not brown the onions; they should be sweet and tender. If they start to brown, reduce the heat.
2. **Add the Garlic:** Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it will turn bitter.
3. **Incorporate the Piquillo Peppers:** Add the chopped piquillo peppers to the skillet and cook for a few minutes, stirring occasionally, to release their flavor.
4. **Add the Tomatoes:** Pour in the crushed tomatoes and stir to combine. Add the smoked paprika and sugar. Bring the sauce to a simmer.
5. **Simmer the Sauce:** Reduce the heat to low and simmer the sauce, uncovered, for at least 30-45 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will be.
6. **(Optional) Blend the Sauce:** For a smoother sauce, carefully transfer the sauce to a blender or food processor and blend until smooth. Return the sauce to the pot. This step is optional, but it creates a more refined texture.
7. **Add Sherry (Optional):** If using sherry, add it to the sauce and stir to combine.
8. **Add Almonds (Optional):** If using ground almonds, stir them into the sauce. They will thicken the sauce and add a nutty flavor.
9. **Season to Taste:** Taste the sauce and season with salt and black pepper as needed. Remember that the cod will add some saltiness to the dish, so be cautious with the salt.
10. **Incorporate Choricero Pepper (Optional):** If using choricero pepper flesh, stir it into the sauce during the simmering process for deeper flavor. Remember to remove the seeds and veins from the pepper before scraping the flesh.

Step 3: Cooking the Cod

Now it’s time to gently cook the cod in the flavorful sauce.

1. **Add the Cod to the Sauce:** Gently place the cod pieces into the simmering sauce, making sure they are mostly submerged. You may need to add a little water or fish stock if the sauce is too thick.
2. **Simmer Gently:** Reduce the heat to low, cover the pot, and simmer gently for about 10-15 minutes, or until the cod is cooked through and flakes easily with a fork. Be careful not to overcook the cod, as it will become dry and tough.
3. **Basting:** During the simmering process, occasionally baste the cod with the sauce to keep it moist and flavorful.

Step 4: Serving Bacalao a la Vizcaína

Bacalao a la Vizcaína is best served hot, garnished with fresh parsley.

1. **Serve Hot:** Spoon the Bacalao a la Vizcaína into bowls or plates, making sure each serving includes a generous portion of the sauce.
2. **Garnish:** Garnish with freshly chopped parsley for a touch of freshness and color.
3. **Accompaniments:** Bacalao a la Vizcaína is often served with crusty bread for soaking up the delicious sauce. It can also be served with boiled potatoes or rice.

Tips for Success

* **Quality of Salt Cod:** Use good quality salt cod for the best flavor and texture. Look for thick, firm pieces.
* **Proper Soaking:** Don’t skimp on the soaking time. Changing the water regularly is crucial for removing the excess salt.
* **Low and Slow:** Simmering the sauce slowly allows the flavors to meld together and create a richer, more complex taste.
* **Don’t Overcook the Cod:** Overcooked cod will be dry and tough. Cook it just until it flakes easily with a fork.
* **Adjust Seasoning:** Taste the sauce frequently and adjust the seasoning as needed. Remember that the cod will add some saltiness to the dish.
* **Make Ahead:** Bacalao a la Vizcaína can be made a day or two in advance. The flavors will actually improve as it sits. Store it in the refrigerator and reheat gently before serving.
* **Consider a little heat**: Add a pinch of cayenne pepper, or some finely chopped red chili to the sauce for a touch of heat, if desired.
* **Use high quality canned tomatoes:** The quality of your canned tomatoes will significantly impact the flavor of your dish. Opt for San Marzano tomatoes for the best result.

Variations and Adaptations

While this recipe provides a classic rendition of Bacalao a la Vizcaína, there are several variations and adaptations you can explore:

* **Add Potatoes:** Add diced potatoes to the stew during the last 20 minutes of simmering for a heartier meal.
* **Include other Peppers:** besides piquillo peppers, consider incorporating other types of peppers like bell peppers for a more diverse flavor profile.
* **Spicy Version:** Add a pinch of cayenne pepper or a chopped chili pepper to the sauce for a spicy kick.
* **Vegetarian Version:** While traditional Bacalao a la Vizcaína contains cod, you can create a vegetarian version by substituting the cod with hearts of palm or artichoke hearts. The sauce will remain the same, providing a delicious and flavorful vegetarian stew.
* **Use different types of Fish stock**: While water works well, consider using homemade or store-bought fish stock for a depth of flavor.

Serving Suggestions

Bacalao a la Vizcaína is a versatile dish that can be enjoyed in various ways:

* **Main Course:** Serve it as the main course for a special occasion or a cozy weeknight dinner.
* **Tapas:** Serve it as a tapa (small plate) with crusty bread.
* **Holiday Meal:** It’s a traditional dish for Christmas Eve and other holidays in Spain.
* **Party Dish:** It’s perfect for feeding a crowd at parties and gatherings.

Nutritional Information (approximate)

(Per serving, based on a 6-serving recipe):

* Calories: 450-550
* Protein: 35-45g
* Fat: 25-35g
* Carbohydrates: 20-30g

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

Storage Instructions

* **Refrigerator:** Store leftover Bacalao a la Vizcaína in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** You can also freeze Bacalao a la Vizcaína for longer storage. Transfer it to an airtight container and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating Instructions

* **Stovetop:** Reheat Bacalao a la Vizcaína in a saucepan over low heat, stirring occasionally, until heated through.
* **Microwave:** Reheat individual portions in the microwave on medium power, stirring occasionally, until heated through.

Conclusion

Bacalao a la Vizcaína is more than just a recipe; it’s a culinary journey into the heart of Basque cuisine. The combination of tender salt cod and rich, flavorful sauce creates a symphony of tastes that will delight your senses. While it requires some preparation time, the effort is well rewarded with a dish that’s both satisfying and memorable. So, gather your ingredients, follow these steps, and embark on your own Bacalao a la Vizcaína adventure. Bon appétit!