Cod in Vizcaína Sauce | Flavourful and Juicy Basque Delight
(0)
45 min
Under an hour
Sezamo
Bacalao a la Vizcaína este o capodoperă a gastronomiei basce spaniole: bucăți fragede de cod scăldate într-un sos bogat de ardei copți rumeniți, roșii dulci, usturoi aromat și ulei de măsline fin. O masă principală plină de căldură și autenticitate mediteraneană.
Preparation method
Preparing the ingredients
Peel and finely chop the yellow onion and garlic cloves. Slice the red bell peppers into thin strips or small cubes. Pat the cod fillets dry with a paper towel and season them lightly with a pinch of sea salt and ground black pepper.
Preparing the Vizcaína sauce
Heat the extra virgin olive oil in a deep, spacious pan over medium heat. Add the chopped onion and sauté for 6–8 minutes until translucent and sweet. Add the garlic and red bell pepper, letting them soften for another 5 minutes.
Sprinkle in the sweet paprika and stir quickly for 30 seconds to release its aromas without burning. Pour in the sieved tomatoes and warm vegetable stock. Simmer the sauce over low heat for 15 minutes, until thickened and silky. Season to taste with sea salt and ground black pepper.
Chef's tip
For an even smoother sauce, you can blend the sautéed vegetables with an immersion blender before adding the cod fillets to the pan.
Use thick cod fillets (loin) for an ultra-juicy texture that won't dry out during cooking.
Ingredients
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