Vizcaina-style cod, a traditional Basque dish, is a celebration of simple yet robust flavors. It begins with the essential step of thoroughly rinsing and drying soaked and desalted cod fish, ensuring a clean and tender base for the dish. The preparation continues with heating olive oil in a large pot over medium heat. Finely chopped onions are sautéed until soft and translucent, lending a sweet and rich depth to the sauce. Minced garlic is then added, its pungency mellowing with the heat and infusing the oil with a fragrant aroma.
Chopped red and green bell peppers follow, their colors brightening the pot while their sweetness and subtle bitterness balance the dish. Tomatoes, diced finely, are added next and cooked until they break down completely, forming a luscious sauce. Tomato paste and paprika are stirred in, enhancing the sauce’s thickness and adding a hint of smokiness.
Fish stock or water is poured in, along with a bay leaf, and the mixture is brought to a simmer, allowing the flavors to meld harmoniously. The desalted cod is then carefully placed into the simmering sauce and cooked gently until it flakes easily with a fork, absorbing the vibrant flavors of the sauce.
A final seasoning with salt and pepper adjusts the taste, and the dish is finished with a generous garnish of fresh parsley. Vizcaina-style cod is traditionally served with crusty bread, perfect for soaking up the rich, tomato-based sauce. This dish exemplifies the Basque culinary philosophy of using fresh, high-quality ingredients to create deeply satisfying and flavorful meals. Its preparation, while straightforward, requires attention to detail, ensuring that each component is cooked to perfection and contributes to the dish’s overall harmony.
Ingredients
2 lb salted cod fish (soaked and desalted)
4 large onions, finely chopped
6 cloves garlic, minced
3 ripe tomatoes, peeled and chopped
1 cup red bell peppers, finely chopped
1 cup green bell peppers, finely chopped
1 cup olive oil
2 tbsp tomato paste
1 cup fish stock or water
1 tsp paprika
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
1. Rinse the soaked and desalted cod fish thoroughly under cold water. Then pat dry with paper towels.
2. In a large pot, heat the olive oil over medium heat.
3. Add the finely chopped onions and sauté until they are soft and translucent, about 10 minutes.
4. Stir in the minced garlic and continue cooking for another 2 minutes.
5. Add the chopped red and green bell peppers and cook for another 5 minutes until they soften.
6. Stir in the chopped tomatoes and cook until they break down and form a sauce, about 10 minutes.
7. Add the tomato paste and paprika, stirring well to combine.
8. Pour in the fish stock or water, then add the bay leaf. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
9. Carefully place the cod fish into the pot, making sure it’s submerged in the sauce. Reduce the heat to low, cover, and let it simmer for about 20 minutes or until the cod is cooked through and flakes easily with a fork.
10. Season with salt and pepper to taste.
11. Remove the bay leaf and discard it.
12. Garnish with chopped fresh parsley before serving.