Bacalao a la vizcaína
Cod in Biscayne sauce
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Bacalao a la Vizcaína reflects a long history of maritime trade and culinary adaptation. The dish developed in the Basque Country, a region known for its seafaring tradition. Dried and salted cod, a product easily preserved and transported, became a staple, particularly during Lent when meat consumption was restricted. The Biscayne sauce itself evolved from local traditions, utilizing readily available ingredients.
Bacalao a la Vizcaína is deeply ingrained in Spanish, particularly Basque, cuisine and culture. It is often associated with special occasions, holidays, and family gatherings.
Lenten Observance
Traditionally, Bacalao a la Vizcaína is a popular dish during Lent, as the Catholic tradition restricts meat consumption. It's a substantial and flavorful alternative.
Family Tradition
Recipes for Bacalao a la Vizcaína are often passed down through generations, with each family having their own unique variations and secrets to achieve the perfect flavor.
Regional Variations
While originating from the Basque region, variations of Bacalao a la Vizcaína exist throughout Spain and Latin America, adapting to local ingredients and preferences.
Bacalao a la Vizcaína is characterized by a rich, savory, and slightly sweet flavor profile, primarily derived from the combination of salt cod, roasted peppers, tomatoes, onions, and garlic.
The main flavors include the saltiness of the rehydrated cod, which is balanced by the sweetness of the roasted red peppers and the acidity of the tomatoes. Onions and garlic provide a savory base, while a touch of sweetness might come from a small amount of sugar or sherry. Chorizo often adds a smoky and spicy depth. The texture contrasts between the flaky cod and the smooth, slightly chunky sauce.
Desalting the Cod
Properly desalting the cod is crucial. Soak the cod in cold water for at least 24-48 hours, changing the water several times a day, until the desired saltiness is achieved. Taste a small piece to test.
Roasting the Peppers
Roasting the red peppers before adding them to the sauce intensifies their flavor and makes them easier to peel. You can roast them in the oven, over a gas flame, or under a broiler.
Simmering the Sauce
Allow the sauce to simmer slowly for at least an hour to allow the flavors to meld together and the sauce to thicken. A longer simmering time will result in a richer and more complex flavor.
Explore additional Traditional Basque dishes and restaurants
Explore Traditional BasqueDiscover top dining spots and culinary experiences in San Sebastián.
Explore San SebastiánLearn more about the food culture, restaurant scene, and culinary heritage of Spain.
Explore Spain