BACALAO VIZCAINA (BISCAY-STYLE SALT COD)

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BACALAO VIZCAINA (BISCAY-STYLE SALT COD)

BACALAO VIZCAINA (BISCAY-STYLE SALT COD). Alimento Base: Cod, Leave the cod to soak for 24 or 36 hours, changing the water every 8 hours. After this time, remove the scales and bones and clean well with a cloth. The second step is to make the Biscay-style...
Tiempo de preparación 25 min
Tiempo total 25 min
Plato Cod
Cocina Spain
Raciones 4 comensales

Ingredientes
  

  • 4 thick pieces of salt cod loin 250 g
  • 4 red onions
  • 1 ripe tomato
  • 10 ñora peppers
  • A little bread
  • Olive oil
  • 2 cloves of garlic

Elaboración paso a paso
 

  • Preparation
  • Leave the cod to soak for 24 or 36 hours, changing the water every 8 hours.
  • After this time, remove the scales and bones and clean well with a cloth.
  • The second step is to make the Biscay-style sauce.
  • Wash the peppers, de-core them and put them on to boil.
  • Once ready, drain off the water and remove the pulp.
  • Separately, put the chopped onions and tomato in an earthenware dish over the heat.
  • When they are well done, add the pulp of the peppers, some pieces of bread and a little water used to cook the peppers.
  • Leave on the heat for 15 minutes.
  • Then pass everything through the mouli and pour the sauce obtained into an earthenware dish.
  • Put the garlic into hot oil, and when it starts to change colour remove it and put the cod into the dish for 10 minutes.
  • Once ready, place the cod in the earthenware dish with the hot sauce and leave on the heat for another 5 minutes.