Bacalao a la Vizcaína (Salted Cod Fish in tomato and roasted pepper sauce)

Salt cod simmered with tomatoes, roasted peppers, onions, and garlic creates the hearty Spanish classic known as Bacalao a la Vizcaína. This traditional Basque dish balances the natural saltiness of the fish with the sweetness of peppers and the richness of olive oil.

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What is Bacalao a la Vizcaína?

Bacalao a la Vizcaína (also known as Bacalao a la Vizcaina or Basque-style cod) is a traditional Spanish dish originating from the Basque region. It is a hearty stew featuring salt cod simmered in a flavorful sauce of tomatoes, roasted peppers, onions, and garlic.

The dish exemplifies the Basque approach to cooking: quality ingredients treated with respect and prepared with care. While it has roots in Spanish cuisine, variations of this dish can be found throughout Spain, Portugal, and Latin America (especially in Puerto Rico, Cuba, Guatemala and Mexico), each with its own unique regional twist!

Ingredient Notes

• Salted Cod Fish: This cured fish is what lends a delicious, unique flavor to this dish. Make sure to desalt it according to the instructions in this post, or buy it desalted already!
• Olive Oil: Use a high-quality olive oil for the best results.
• Onion & Garlic: Onion and garlic are needed for a deep savory flavor.
• Tomatoes: You can peel and dice fresh tomatoes or use canned diced tomatoes for ease.
• Bay Leaves: To infuse the sauce with extra flavor!
• Paprika: Paprika is a classic Spanish spice that lends a bold flavor and bright red color. You can use smoked paprika for an extra smoky flavor!
• Sweet Peppers: I like to use one red bell pepper and one yellow bell pepper. You can roast them at home in the oven or in a skillet, or buy them already roasted as jarred roasted red peppers! This will lend lots of smoky flavor to the bacalao a la vixcaína.
• White Wine: Use a dry white wine that you enjoy drinking. If you prefer not to cook with alcohol, you can omit this and replace the liquid with more water or fish stock.
• Olives: Green olives will add a burst of flavor!
• Desalting Water or Fish Stock: Reserve some of the last of the desalting water, or use a fish stock instead.
• Sugar: To balance out the flavors!
• Salt & Pepper: To taste.
• Parsley: Freshly chopped parsley on top adds a bright flavor and color.

• To Serve: I like to serve this salted cod fish in roasted pepper sauce with boiled potatoes, boiled eggs cut into slices, some capers, and toasted crusty bread!

How to Desalt the Fish

Properly desalting cod is crucial for the success of this dish. Here’s how to do it:

1. Place the salt cod in a large container with enough cold water to completely cover it. If the cod is very large, cut it into smaller pieces for easier handling. Cover and store in the refrigerator.
2. Change the water every 8 hours; you can speed up the process slightly by changing the water every 4 hours. This will remove the maximum amount of salt.
3. The desalting process typically takes between 24 and 48 hours, depending on the size and thickness of each piece. If the pieces are very thick, don’t hesitate to cut them. To check if it’s ready, taste a small piece of cod to verify if it’s still too salty. If you prefer not to taste it raw, you can cook a small piece with a little olive oil to check the flavor (although salted cod is considered cured, not raw fish).
4. After desalting the cod, ensure it’s completely dry before cooking. Extra moisture can affect the texture and flavor.
5. For this recipe, you can save some of the final soaking water instead of using fish stock as a base for the Bacalao a la Vizcaína sauce.

Tips for Success

• Don’t rush the desalting process. Properly desalted cod is the foundation of this dish. Take the time to do it right.
• Cook the sofrito thoroughly. The base of onions, garlic, and tomatoes needs time to develop its flavors fully. Cook it until the onions are translucent and the tomatoes have broken down.
• Be careful with additional salt! Since the cod may retain some saltiness even after desalting, taste the dish before adding any additional salt.
• Handle the cod gently. Once it’s cooked, salt cod can flake easily. Stir carefully to maintain nice pieces rather than breaking the fish into tiny flakes.

Recipe Variations

Here are some common variations of bacalao a la vizcaína that you can try:

1. With Potatoes: Some versions add potatoes, either diced and already cooked, or thinly sliced. This recipe gives you the option to add potatoes if desired.
2. Pureed Sauce Style: In this variation, all the sauce ingredients are blended before adding the desalted fish. The fish is fried in a little olive oil and served with the blended Vizcaína sauce poured over it.
3. Oven-Baked Casserole: Transform the stew into a casserole by layering sauce, cooked sliced potatoes, and more sauce with cod in a baking dish and baking it.
4. With Fresh Cod Fillets: For a quicker version, you can prepare this dish with fresh cod fillets instead of salt cod.
5. Spicy Version: Add jalapeños or chili powder to taste for a spicier kick.
6. With Other Types of Salted Fish: In Ecuador, for example, this salted cod fish in tomato sauce can be prepared with salted mullet (lisa).

Bacalao a la Vizcaína (Salted Cod Fish in tomato and roasted pepper sauce)

My recipe for Bacalao a la Vizcaína is made with de-salted cod fish, onion, tomatoes, roasted peppers, garlic, olives and more. It's served with potatoes, bread, boiled eggs, chopped parsley, and capers. This dish is perfect for Lent (or any time of year for salted cod fans).

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Course: Main dish, Stew

Cuisine: Basque, Fusion, International, Latin fusion, Spanish

Keyword: Bacalao, Comfort food, Lent, Meatless, Roasted peppers, Salt Cod

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 to 6

Ingredients

• 400 grams of salted cod fish already desalted (see instructions above for desalting or you can buy it already desalted)
• ½ cup olive oil
• 1 medium onion diced
• 4 cloves of garlic minced or crushed
• 4 ripe tomatoes peeled and diced, or 1 can of 400 grams of diced tomatoes
• 2 bay leaves
• 1 teaspoon paprika powder
• 2 sweet peppers one red and one yellow, already roasted*** – without the skin, without the veins and without the seeds – homemade or storebought
• ½ cup white wine
• 15 olives adjust to taste
• ½ cup to 1 cup of the last water from the desalting or fish stock – adjust to taste
• 1 tablespoon sugar
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon chopped parsley

To serve:

• Sliced or diced boiled potatoes – optional
• 4 boiled eggs cut into slices for decoration – optional
• 2 tablespoons of capers – optional
• Toasted bread regular or garlic toasts

Instructions

• Rinse the desalted cod (see instructions above to desalt the cod), pat dry, and cut into large chunks. Set aside.
  
• In a large pot, heat the olive oil over medium heat and add the chopped onion. Sauté for about 5 minutes until soft and translucent.
  
• Add the minced garlic, chopped tomatoes, paprika powder, and bay leaves. Cook for about 5 more minutes, stirring occasionally.
  
• Cut the roasted peppers into medium-sized chunks and add to the pot.
  
• Then add the white wine, fish stock or water, sugar, and pepper. Stir well and cook over medium heat for about 10 minutes.
  
• Add the cod fish pieces and olives to the pot and cook for 10-15 more minutes, stirring occasionally, until the fish is soft and flaky.
  
• If you want to add the boiled potatoes, you can do so during the last 5 minutes of cooking. You can also serve them separately as a garnish or side for the final dish.
  
• Once the cod fish is cooked, add the chopped parsley, remove the pot from the heat and let it rest for a few minutes. You can taste and adjust the salt if necessary.
  
• Serve the Bacalao a la Vizcaina or cod fish stew while hot and decorated with slices of hard-boiled egg and capers, if desired.
  
• If you want to reheat it as an oven-baked casserole with potatoes, you can put some of the sauce in the bottom of a casserole or baking pan, then add the cooked sliced potatoes in one layer and cover it with the rest of the stewed cod. Bake it in a preheated oven at 350F or 180C for approximately 30 minutes.
  

Notes

***To roast the sweet peppers you can do it in a skillet or in the oven:

To roast them in a skillet, cut the peppers into large, uniform pieces, remove the veins and seeds. In a cast iron skillet, toast the sweet pepper pieces until the skin begins to brown or blacken. Remove the roasted peppers from the pan, and use a serrated knife to scrape off the charred skin.

To roast the sweet bell peppers in the oven, preheat the oven to 450F / 230C. Place the whole peppers on a baking sheet and roast for 40 minutes, rotating them every 10 minutes. Then place the peppers in a bowl and cover for 15 minutes. The skin can be easily peeled off, then remove the veins and seeds.

Step by step preparation photos for Bacalao a la Vizcaína:

For the oven variation with potatoes:

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