Bacalao Vizcaìna

Cod in a Super Rich Sauce of Paprika and Onions

Preparation info

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Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

As the Spanish name suggests, this dish hails from Vizcaya, the capital of the Basque country and perhaps the salt cod capital of Spain, if not the world. There they make bacalao vizcaína with dried peppers, which are then soaked in water. As they are unavailable in Australia, we have adapted the dish using fresh local capsicum and sweet paprika. We also confit the salt cod in garlic-infused olive oil to enhance the moistness of the dish. The perfect way to cook and serve the cod is in a cazuela. The rich colour of the terracotta seems to be a suitable match for the deep red and slightly spicy sauce, which holds the succulent morsels of moist fish.