Basque-style Salt Cod Stew

Ingredients

In this Basque adaptation of Baccalà alla Vicentina, the Italian salt cod dish, we incorporate the unique flavors and ingredients of Basque cuisine. The original dish is known for its creamy sauce made with milk and onions, while the Basque version features a tomato and pepper-based sauce with aromatic spices. The Italian dish is typically served with polenta, while the Basque-style stew pairs perfectly with crusty bread. We alse have the original recipe for Baccalà alla Vicentina, so you can check it out.

• 500g (1.1 lb) salt cod, soaked and desalted 500g (1.1 lb) salt cod, soaked and desalted
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 4 ripe tomatoes, peeled and chopped 4 ripe tomatoes, peeled and chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 1/2 cup white wine 1/2 cup white wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the soaked salt cod under cold water to remove any excess salt. Pat dry with paper towels and cut into large chunks.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced bell peppers to the pot and cook until they start to soften.
4. 4.
   Stir in the chopped tomatoes, paprika, and bay leaves. Cook for a few minutes until the tomatoes begin to break down.
5. 5.
   Pour in the white wine and bring to a simmer. Cook for a couple of minutes to allow the alcohol to evaporate.
6. 6.
   Gently place the salt cod pieces into the pot, making sure they are submerged in the sauce. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the cod is cooked through and flakes easily.
8. 8.
   Remove the bay leaves from the stew and garnish with fresh parsley.
9. 9.
   Serve the Txangurro-style Bacalao Stew hot with crusty bread.

Treat your ingredients with care...

• Salt cod — Soaking the salt cod in water for at least 24 hours, changing the water several times, will help remove excess salt and rehydrate the fish. Taste a small piece before cooking to ensure it's not too salty.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the stew with a side of Basque-style sautéed potatoes for a complete meal.
• If you prefer a smoother sauce, you can blend the tomato and pepper mixture before adding the salt cod.
• Make sure to taste the stew before adding additional salt, as the salt cod can still contribute some saltiness to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Txangurro-style Bacalao Stew in individual bowls, garnished with fresh parsley. Accompany it with warm crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, place a piece of salt cod on top of each bowl of stew and sprinkle with a pinch of paprika. Serve with a side of sautéed potatoes or a simple green salad.