Bacalao a la vizcaina

The dried cod, which someone called "fish mummy", was discovered by arrantzales or Basque fishermen centuries ago in cold northern banks, especially in Newfoundland and Iceland, when they went behind the whales. To keep it, given the large distances that ran the boats,they  salted it, becoming a regular dish at our ports.

For 4 people:

  • 4 cod loins 
  • 1 dl of olive oil

For the sauce Biscay:

  • The pulp of ten peppers choriceros
  •  8 onions (4 red and 4 white)
  • 4 cloves of garlic
  • 50 gr of bacon
  • salt

Place the unpeeled garlic cloves in a clay pot with the cod, confit for four minutes. Remove and reserve separately. If the cod is salted, desalt it previously putting it in cold water for about 36 or 48 hours and change the water several times

In the same pan, add the other ingredients of the sauce chopped (onion, garlic and bacon) and fry over moderate heat. When everything is very tender, add the meat and let the peppers fry another 20 minutes

If the sauce is dry, add fish stock. Check the salt and pass the sauce. It should be light and tied.

Place the cod loins in the sauce, giving a slight boil and serve.



 

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