Vida Recetas Editorial
Biscayne Cod is one of the most emblematic dishes of Basque cuisine, a traditional stew that combines the intense flavor of salted cod with a red and silky sauce made from choricero peppers. This recipe, passed down through generations, stands out for its balance between the saltiness of the cod and the sweetness of the onion, creating a unique culinary experience.
Ideal for special occasions or to surprise your guests with a classic of Spanish gastronomy. Although it requires a prior desalting process, the result is worth it. You can also pair it with a dry white wine or txakoli to further enhance its nuances.
Prep
40 min
Cook
20 min
Servings
4
Calories
400 kcal
Cover the cod with cold water and let it soak for 2 days, changing the water at least 5 times to desalinate the cod.
Soak the open, seedless choricero peppers.
Drain the cod, cut it into pieces and pass them through flour to fry them. We put it aside when we're done.
Heat the oil in a pan and sauté the onion, garlic and parsley until the onion softens. Add the chopped and drained choricero peppers. Using an electric mixer, pass the onion mixture together with the peppers and beat until smooth. Add 1 1/2 cups of water to the pepper mixture. Return to the pan with a bay leaf and salt and pepper to taste.
Put the cod on top of the sauce. Cover and simmer for 20 minutes.
Transfer the cod to a baking dish. Place the sliced potatoes all over the cod and cook in the pre-heated oven (160ºC forced fan) until the potatoes are cooked, about 20 minutes. Garnish with chopped parsley.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is 20 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
