Salt Cod in Biscay Pepper Sauce (Bacalao a la Vizcaína)
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Ingredients
- 500 g salt cod fillet (soaked overnight)
- 200 g roasted red peppers from a jar, sliced
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 270 kcal
- Protein
- 36.7 g
- Carbohydrate
- 8 g
- of which sugars
- 5.5 g
- Fat
- 8.8 g
- of which saturates
- 1.4 g
- Fibre
- 2.2 g
- Salt
- 4.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the soaked salt cod, pat dry and cut into thick pieces, discarding any skin and bone.
- 2
Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.
- 3
Stir in the roasted peppers, tomatoes and smoked paprika and simmer for 10 minutes until thick, then blitz with a stick blender until smooth.
- 4
Return the sauce to the pan, nestle in the salt cod and simmer gently for 8-10 minutes until it flakes easily.
- 5
Season to taste and serve hot.
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