Vizcaya sauce is the mother of Basque sauces: a mixture of dried chorizo peppers, onion and tomato that results in a dark red, slightly spicy sauce with a deep and complex flavor that envelops the cod with unparalleled elegance.
Mediterranean
Biscayan-style cod with chorizo peppers
Bacalao a la vizcaína con salsa de pimientos choriceros, cebolla y ñora. El guiso vasco más emblemático y de sabor más profundo.
- Spain
- Main course
- Light
- High protein
- Low sugar
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 38 g
- Fiber 3 g
- Carbohydrates 10 g
- Fat 12 g
- Sodium 580 mg
Story behind the dish
Preparation
Biscayan-style cod with chorizo peppers is a preparation from Spain with medium difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 loins of desalted cod (700 g).
- Have ready: 4 dried chorizo peppers.
- Have ready: 2 ñoras.
- Have ready: 2 large onions, chopped.
- Have ready: 3 peeled ripe tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Hydrate the chorizo and ñora peppers in hot water for 30 minutes;…
Hydrate the chorizo and ñora peppers in hot water for 30 minutes; Scrape out the meat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the onion and garlic in oil over very low heat for 30 minutes until…
Sauté the onion and garlic in oil over very low heat for 30 minutes until caramelized. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the tomato and cook 10 min
Add the tomato and cook 10 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the meat of the peppers; kitchen 5 min
Add the meat of the peppers; cook 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Blend the sauce and strain to remove skins.
Blend the sauce and strain to remove skins. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Return the sauce to the heat; Introduce the cod loins with the skin…
Return the sauce to the heat; Introduce the cod loins with the skin facing up. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over low heat for 15 min
Cook over low heat for 15 min. Serve with parsley. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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