Bacalao a la Vizcaina

Ingredients

• 500g (1.1 lb) dried salted cod fish 500g (1.1 lb) dried salted cod fish
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 cups (500ml) tomato puree 2 cups (500ml) tomato puree
• 1/4 cup (60ml) red wine 1/4 cup (60ml) red wine
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the dried cod fish in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. 2.
   Drain the cod fish and cut it into serving-sized pieces.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the sliced bell peppers and minced garlic to the pot. Cook for a few minutes until the vegetables are slightly softened.
5. 5.
   Pour in the tomato puree and red wine. Stir in the smoked paprika and bay leaf. Season with salt and pepper to taste.
6. 6.
   Gently place the cod fish pieces into the pot, making sure they are submerged in the sauce.
7. 7.
   Cover the pot and simmer on low heat for about 30 minutes, or until the cod fish is cooked through and flakes easily with a fork.
8. 8.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Dried salted cod fish — Soaking the cod fish for 24 hours is crucial to remove excess salt and rehydrate the fish. Make sure to change the water every 6 hours for best results.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• Serve the Bacalao a la Vizcaina with a side of crusty bread or steamed rice to soak up the delicious sauce.
• For an extra touch of freshness, squeeze some lemon juice over the dish before serving.

Serving advice

Serve the Bacalao a la Vizcaina hot, garnished with fresh parsley. Accompany it with a side of crusty bread or steamed rice to fully enjoy the flavors of the dish.

Presentation advice

Present the Bacalao a la Vizcaina in a deep serving dish, allowing the vibrant red sauce to showcase the tender cod fish. Garnish with a sprinkle of fresh parsley for a pop of color.