A traditional Basque dish with perfect wine pairing
Bacalao a la Vizcaína ist ein klassisches Gericht aus dem Baskenland, das saftigen Kabeljau mit einer aromatischen Tomaten-Paprika-Sauce kombiniert. Die süße Paprika und die leichte Schärfe der Sauce ergänzen den milden Fischgeschmack ideal und sorgen für ein harmonisches, tiefes Aroma. Doch welcher Wein passt am besten zu diesem intensiven und doch eleganten Gericht? Ein frischer Verdejo aus Rueda bietet mit seiner mineralischen Struktur, seiner lebendigen Säure und seiner feinen Kräuterwürze die perfekte Balance zu den reichen Aromen der Sauce und sorgt für eine erfrischende Leichtigkeit.
Which wines go best with this meal?
Bacalao a la Vizcaína combines the mild, buttery texture of cod with an intensely flavoured sauce made from tomatoes, peppers and olive oil. The matching wine should have a refreshing acidity, fine fruit and a subtle minerality to optimally accompany both the fish and the sauce.
1. verdejo from Rueda (main recommendation)
➡ Why? Verdejo offers a perfect combination of citrus fruit, fresh herbal spice and mineral structure, which supports the flavours of the cod and harmoniously balances the intensity of the sauce. ✔ Recommended region: Rueda, Spain
2. albariño from Rías Baixas (Spain)
➡ Why? The crisp acidity and subtle salty notes of an Albariño emphasise the sea flavours of the bacalao and elegantly balance the depth of the sauce. ✔ Recommended region: Rías Baixas, Spain
3. godello from Galicia (Spain)
➡ Why? A Godello has a subtle creaminess and ripe fruit notes that harmonise wonderfully with the velvety texture of the sauce. ✔ Recommended region: Galicia, Spain
The recipe:
Bacalao a la Vizcaína – Cod in tomato and paprika sauce
Cooking utensils
- 1 Cutting board & knife
- 1 Large pan with lid
- 1 Wooden spoon for stirring
- 1 Small bowl for the spices
Ingredients
For the Bacalao:
- 300 g Cod fillet Bacalao, salted or fresh
- 2 Tbsp olive oil extra virgin
- ½ teaspoon sea salt & pepper to taste
For the tomato and bell pepper sauce:
- 1 red peppers cut into strips
- 1 Onion finely diced
- 2 Garlic cloves chopped
- 300 g ripe tomatoes or a tin of tomatoes, chopped
- 1 teaspoon paprika powder Smoked or sweet and salty
- 1 teaspoon tomato paste
- 100 ml White wine z. e.g. Verdejo
- ½ tsp sugar Optional, to round off the acidity
- 1 Tbsp olive oil
- Salt & pepper to taste
Preparation
Prepare the cod:
- If salted bacalao is used, soak it in water for 24 hours and change the water several times to remove the salt.
- Pat the fish dry and marinate with salt, pepper and a little olive oil.
Prepare the sauce:
- Heat the olive oil in a pan and sauté the onions over a medium heat until translucent.
- Add the garlic, bell pepper strips and tomato purée and fry for a further 2 minutes.
- Stir in the chopped tomatoes and paprika powder, deglaze with white wine and season to taste with salt, pepper and sugar.
- Simmer the sauce over a low heat for 20 minutes until it is nice and thick.
Cook the cod:
- Place the cod in the sauce, spoon some of the sauce over the fish and cook with the lid closed for 5-7 minutes over a medium heat until it is tender and juicy.
- Carefully remove from the sauce and arrange on plates.
Serve:
- Serve the cod with the tomato and bell pepper sauce.
- Garnish with fresh parsley and refine with a dash of olive oil.
Recommended side dishes
- Toasted baguette or crispy pan con tomate
- Grilled green pimientos de padrón
- Mashed potatoes with olive oil and garlic
