What is Bacalao a la Vizcaína?
Bacalao a la Vizcaína is a classic dish from the Basque Country in northern Spain. It features salted cod (bacalao) cooked in a flavorful sauce made with red bell peppers, onions, garlic, and olive oil. The sauce is the star of this dish—deep red, slightly sweet, and richly aromatic.
This dish is often served during Easter (Semana Santa), Christmas, or special family gatherings, and it reflects the Basque region’s love for seafood, simplicity, and bold flavors.
🧾 Ingredients
For the cod:
- 500g salted cod (bacalao), soaked and desalted for 24–48 hours
- 2 tbsp flour (optional, for light coating)
- Olive oil for frying
For the Vizcaína sauce:
- 2 large onions (thinly sliced)
- 4 red bell peppers (roasted or fresh, thinly sliced)
- 2 garlic cloves (minced)
- 2 dried ñora peppers (rehydrated and deseeded) or 1 tbsp ñora paste
- 2 medium tomatoes (peeled and chopped)
- 1/2 cup olive oil
- Salt and black pepper to taste
- Optional: fish stock or water for thinning
👨🍳 How to Make Bacalao a la Vizcaína
🧂 Step 1: Prepare the Cod
- Desalt the cod: Rinse the salted cod, then soak in cold water for 24–48 hours, changing the water every 8 hours.
- Pat dry, and if you like, dust the pieces with a little flour before lightly frying them in olive oil until golden. Set aside.
🍅 Step 2: Make the Sauce
- In a wide pan, heat olive oil and sauté the onions on low heat until caramelized.
- Add garlic, then stir in the roasted red peppers, ñora paste, and tomatoes. Cook on medium-low until everything blends into a thick, rich sauce (about 25–30 minutes).
- Season with salt and black pepper. Blend the sauce if a smoother texture is preferred.
🐟 Step 3: Cook the Cod in Sauce
- Gently place the fried cod into the sauce and let it simmer for 10 minutes, spooning the sauce over the fish as it heats.
- Be careful not to stir too much—the cod is delicate and should not break.
📖 History and Origins
Bacalao a la Vizcaína dates back centuries and showcases the Basque region’s connection with sea trade and salt preservation. Salt cod was historically essential in Spain due to its long shelf life and ability to travel inland. The “Vizcaína” sauce—based on red peppers and onion—is unique to the province of Biscay (Vizcaya), hence the name.
This dish represents a fusion of local ingredients with preserved fish from the Atlantic, combining earthiness and sea flavors beautifully.
🥖 What to Serve with Bacalao a la Vizcaína
- Crusty Spanish bread to soak up the sauce
- Steamed white rice or boiled potatoes
- Red Rioja wine or a dry white Basque Txakoli
🔥 Why You’ll Love This Dish
✔️ Rich, bold flavors from the Basque tradition
✔️ Ideal for festive and family meals
✔️ Gluten-free option (skip flour)
✔️ Full of heart-healthy olive oil and vegetables
✔️ Authentic taste of northern Spain
📝 Cooking Tips
- Use real ñora peppers for authentic flavor, but sweet paprika can be a substitute if unavailable.
- Desalting is crucial—rushing this step will leave your dish too salty.
- Let the sauce simmer slowly for the best taste.
- Cod should flake gently—not fall apart—so handle with care.
🔗 Related Recipes on Saborespana.es
If you enjoy seafood stews, you’ll also love our Zarzuela de Mariscos and Merluza a la Koskera
🌟 Final Thoughts
Bacalao a la Vizcaína is more than just cod in sauce—it’s a story of Spanish heritage, Basque pride, and culinary artistry. Whether for a festive table or a weeknight treat, this dish brings warmth, richness, and tradition to your kitchen.
Try it once, and you’ll understand why it’s considered one of Spain’s most iconic seafood dishes.