Biscayan Codfish with Piquillo Peppers

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Biscayan Style Cod with Piquillo Peppers
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Biscayan Style Cod with Piquillo Peppers

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Easy
Rations

4

rations
Preparation time

10

minutes
Cooking time

30

minutes
Calories

458,8

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

40

minutes

Immerse yourself in the Basque heritage with our Biscayan Cod with Piquillo Peppers, a recipe that evokes the essence of traditional cuisine in every bite.

Bacalao a la vizcaína is a simple and traditional receta of Basque cuisine. Its special ingredient is the bacalao which is accompanied by a well-spiced salsa de cebolla y tomate. Imagine the unmistakable smoothness of cod, perfectly seasoned and coated with the rich texture of a tomato and onion sauce, enhanced by the vibrant touch of piquillo peppers.
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While you delight in preparing this dish in just 40 minutes, let a meticulously curated playlist of calm, upbeat tunes complement the culinary experience, setting the pace for your gastronomic adventure. Ideal for a family meal or a special occasion, this version of bacalao a la vizcaína stands out not only for its flavor, but for the ease with which it can be recreated, regardless of the level of skill in the kitchen. The combination of spices such as cumin and parsley adds depth and character to the sauce, enveloping the juicy fish loins in a blanket of flavor that speaks of tradition and innovation in equal measure.

Dare to transform your table with this delicious and comforting recipe that promises to be the star of your culinary collection and, of course, impress your guests. And remember, while the cod is browning and the sauce is bubbling in the pan, let the music flow, making the preparation a true delight for all the senses. Because at Puchero MIX we are convinced that cooking should always be a feast, let's enjoy!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 8 cod loins (2 per person)

  • All-purpose wheat flour

  • Extra virgin olive oil

  • Salt

  • Pepper

  • 1 c.c. teaspoons cumin

  • 1 c.c. teaspoons parsley

  • 1 medium onion

  • 2 garlic cloves

  • 2 medium tomatoes

  • 40 g white wine

  • 4 piquillo peppers

  • 20 g water

Pasos

  • Heat a frying pan with a little extra virgin olive oil over medium heat. Meanwhile, dry the cod loins well with paper towels and lightly flour them until they are completely covered.
  • Once the oil is hot, fry the cod loins in batches so as not to overcrowd the pan, cooking until evenly browned on both sides, approximately 2 minutes per side. Then, remove them from the pan and set aside in a separate dish.
    • freir bacalao
  • In the same pan, if necessary, add another drizzle of extra virgin olive oil and sauté the julienned onion and chopped garlic (without germ), sautéing until the onion becomes transparent and begins to brown, about 5 minutes.
  • Then add the tomato concassé and continue cooking, stirring from time to time, for 10 minutes more, adding oil gradually if necessary to prevent the mixture from sticking.
    • tomate
  • Salsa Process
  • Pour in the white wine and season with the cumin, salt and pepper to taste. Add the diced piquillo peppers (brunoise) and cook for 5 minutes or until the alcohol in the wine has evaporated and the sauce has reduced slightly.pimientos piquillo
  • Remove the pan from the heat and puree the vegetables with a blender or food processor on high speed until a smooth, homogeneous sauce is obtained, a process that may take about 20 seconds.
  • Plate Assembly
  • Pour the sauce into a serving dish. Place the cod loins on top of the sauce in the dish. Sprinkle with the chopped fresh parsley and present the dish at the table.

Notas

  • It is essential to use good quality cod, preferably slowly desalted. If the cod is salted, you will need to desalinate it for 24-48 hours changing the water every 6-8 hours.
  • Opt for ripe tomatoes for a sweeter flavor and good brand piquillo peppers to ensure authenticity of flavor.
    • >
  • To achieve that slightly crispy outer layer of cod, make sure the flour coats the fish loin well and shake off excess flour before frying.
    • >
  • When sautéing, consider using quality extra virgin olive oil, as it is the base for the flavor of the sauce. Add a touch of aji dulce or a splash of brandy to give an extra dimension to the flavor.
    • >
  • It is important to maintain a balanced texture in the sauce, taking care not to mash it too much; a consistency with a light texture will provide authenticity to the disho
  • When sprinkling with fresh parsley, make sure it is finely chopped so its flavor blends delicately with that of the fish and sauce, without overwhelming.

Información nutricional (por ración)*

  • Serving Size: 352g
  • Total number of serves: 4
  • Calories: 458.8kcal
  • Fat: 21.82g
  • Saturated Fat: 3.23g
  • Cholesterol: 62mg
  • Sodium: 249.4mg
  • Potassium: 575mg
  • Carbohydrates: 6.71g
  • Fiber: 2.02g
  • Sugar: 4.76g
  • Protein: 49.4g
  • Vitamin A: 2.74IU
  • Vitamin C: 65mg
  • Calcium: 35.8mg
  • Iron: 0.33mg
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Key points of the recipe


  1. Desalt and dry the cod: Make sure the cod loins are well desalted, removing excess salt so as not to ruin the dish; then dry them thoroughly with kitchen paper before flouring them, to achieve a perfect crispy frying.

  2. Proper preparation of the sauce: When sautéing the onion and garlic, do so over medium-low heat to avoid burning, as this could make the sauce bitter. Stir in the tomato and cook the mixture until well reduced and concentrated in flavor before adding the wine and cumin.

  3. Balanced texture and flavor: When adding the piquillo peppers and mashing the vegetables, aim for a sauce with a smooth texture; check and adjust the seasoning after mashing to ensure that it is perfectly balanced and enhances the delicate flavor of the cod.

Pairing with wine

To pair a Bacalao a la Vizcaína with Piquillo Peppers, a good choice would be a medium-bodied white wine. Cod has a firm texture and a distinctive flavor that combines well with the freshness and acidity of a good white. In addition, the piquillo peppers have a slightly sweet, roasted flavor that will complement well with the minerality and fruity notes of the wine.

Some recommended options could be:

Txakolí: As a light and refreshing option, ideal to start the meal or for those who prefer less complex wines but with good acidity.

Albariño from Rías Baixas: This Galician wine is known for its vibrant acidity and notes of white fruits and stone that will highlight the flavors of the dish without overwhelming the delicate nuance of the cod.

Verdejo de Rueda: Another Spanish wine, which offers freshness and a certain aromatic complexity, with herbal and citric fruit notes, can complement very well the ingredients of the recipe.

If you prefer a wine with a touch of aging that adds complexity, but maintains good acidity, you could choose:

Barrel-aged Rioja Blanco: A wine like this can have notes of vanilla and coconut that would be complementary to the flavors of tomato and piquillo peppers.

It is important to avoid wines with a very robust body or with a strong oak flavor, as they can overpower the flavor of the fish. Also, red wines are generally not recommended for this type of dish, because their higher tannin content and heavier structure may clash with the lightness and delicacy of the cod.

As for the serving temperature, a white wine for this dish should be served chilled, but not frozen, at around 8-12°C to enhance its qualities and pair well with the dish.

Beer pairing

To pair a recipe such as Biscayan Cod with Piquillo Peppers, it is important to consider the richness of the dish and the characteristic flavor of the fish, as well as the sweet and slightly spicy notes of the piquillo peppers.

A beer that could go very well with this dish would be a Belgian Pale Ale or a Saison. These types of beer have a complexity and level of carbonation that help cleanse the palate between bites, while their fruity notes and slight sweetness can complement the peppers. In addition, they offer a mild bitterness that can balance the richness of the tomato sofrito and the unctuousness of the olive oil.

Another great option would be a Pilsner style beer. A quality Pilsner offers a crisp finish and a balance of malty sweetness and hop freshness that can cut through the richness of the cod and highlight its flavor without overwhelming it.

It is important to avoid beers that are too heavy or have a high alcohol content, such as Imperial Stouts or Barleywines, as they could overpower the delicate flavors of the cod and sauce. Also, care should be taken with extremely bitter beers such as some American IPAs, as the bitterness can conflict with the sweet flavors and subtlety of the fish.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Fish

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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