Hard4 hours
Where it comes from
Bacalao a la Vizcaína is a traditional dish from the Basque Country, illustrating the region's maritime heritage and love for preserved fish.
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On the Palate
What goes into it
How it's made
- 1
Rehydrate choricero peppers in warm water until soft.
- 2
Sauté onions and garlic in olive oil, then add diced tomatoes.
- 3
Blend rehydrated peppers into the sauce and simmer.
- 4
Add desalted cod pieces and cook gently in the sauce.
- 5
Serve with crusty bread to mop up the rich sauce.
