Salt Cod with Vizcayan Sauce

The best bacalao a la vizcaína I have ever eaten, I think, was some winters ago at the ‘Rosario’ cider house on the outskirts of San Sebastián. Groups of friends frequently gather there on Fridays during the winter to cook and eat together. The cider house’s kitchen will heat the stew they bring and make pepper or salt cod omelettes to order as well as grilling the meat and fish brought in by customers.

This recipe is from my book