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–+ servings

Bacalao a la Vizcaína - Cod in tomato and paprika sauce

A traditional dish from the Basque Country with succulent cod in a spicy tomato and paprika sauce. The mineral freshness of a Verdejo complements the intensity of the sauce and brings out the delicate aromas of the fish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Fish dish, Main course
Cuisine Mediterranean, Spanish
Servings 2 People
Calories 450 kcal

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

Nutritional values per portion

Calories: 450kcalCarbohydrates: 30gProtein: 42gFat: 18g
Keyword Bacalao, Basque cuisine, Cod, Fish dish, Spanish cuisine, Tomato and bell pepper sauce, Verdejo, White wine, Wine & Food Pairing
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