Bacalao a La Vizcaina

Dry Salt Cod à La Vizcaina

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is one of the rare dishes coming from Spain which find a place in some of the French cookery books, and it is the great national dish for Good Friday.


  • 2 lbs of dry salt cod
  • 3 lbs of onions
  • 3 lbs of tomatoes
  • 6 pimientos (sweet green or red Spanish peppers)
  • 1 clove of garlic
  • a slice of bread
  • breadcrumbs, pepper and salt, oil.


Soak the cod for 12 hours. Put it in a saucepan of cold water, bring to the boil and, as soon as it comes to the boil, remove the fish, and drain on a colander. Take the bones out carefully, without breaking the pieces of fish, then roll in flour and fry to a golden colour in hot oil. Slice 2 lbs of onions finely, and fry in 1 pint of oil. When a golden colour, add 2 lbs of tomatoes, cut in small pieces, and fry them. In another saucepan, fry 1 lb of chopped onion, 1 lb of tomatoes, cut in quarters, and the Spanish peppers, the garlic and the slice of bread. Simmer for 1 hour and when reduced to a pulp, rub the whole contents of this saucepan through a sieve, and add this purée to the other saucepan of fried onions and tomatoes.

To serve, put a layer of sauce in the dish, place the fish on this and over it pour more sauce. Sprinkle with breadcrumbs and parsley, and set in the oven to brown.