By eatmundo · July 7, 2026
Same ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Bacalao a la Vizcaína (Biscayan-Style Cod). The percentage is the share of ingredients the two recipes have in common.
Bacalhau à Gomes de SáIn Portugal · same ingredients62%
Bacalhau Assado no FornoIn Portugal · same ingredients62%
Bacalhau à Zé do PipoIn Portugal · same ingredients57%
Bacalao a la Vizcaína is a classic Basque dish, showcasing tender cod bathed in a rich, vibrant red pepper and onion sauce. It's a comforting and flavorful stew, deeply rooted in Spanish culinary tradition, perfect for a hearty meal.
According to eatmundo's ingredient comparison, the closest dish to Bacalao a la Vizcaína from another cuisine is Bacalhau à Gomes de Sá (Portugal): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Carefully pat dry your 800g desalted cod fillets. If they are very thick, you might want to cut them into 4 equal portions to ensure even cooking later. Set aside.
- 2
Heat 50ml of extra virgin olive oil in a large, heavy-bottomed pan or Dutch oven over medium-low heat. Add 2 finely sliced large onions and cook gently for about 15-20 minutes until they are very soft and translucent, almost caramelized, but not browned. Stir occasionally.
- 3
Add 3 minced garlic cloves and 1 finely diced large red bell pepper (or the rehydrated flesh of 3 choricero peppers, scraped from the skins) to the pan. Sauté for another 10-12 minutes until the pepper softens significantly, stirring frequently to prevent sticking.
- 4
Stir in 1 tablespoon of all-purpose flour into the vegetables, cooking for 2 minutes to cook off the raw flour taste. This will help thicken your sauce. Gradually pour in 200ml of fish broth, stirring constantly to avoid lumps.
- 5
Bring the sauce to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt to taste. For a smoother sauce, you can carefully transfer it to a blender and purée until silky, then return it to the pan.
- 6
Gently place the cod fillets into the simmering sauce, ensuring they are mostly submerged. Reduce the heat to low, cover the pan, and poach the cod for 8-12 minutes, or until the fish is opaque and flakes easily when tested with a fork. Be careful not to overcook it, as it will dry out.
- 7
Remove the pan from the heat and let it rest for a couple of minutes before serving. The residual heat will continue to cook the fish gently. Serve immediately, garnished with a drizzle of fresh olive oil if desired, alongside some crusty bread to soak up the exquisite sauce.
Frequently Asked Questions
What is Bacalao a la Vizcaína?
Bacalao a la Vizcaína is a Basque fish stew consisting of salt cod fillets simmered in a rich sauce of onions, garlic, and red peppers. It is a traditional dish from northern Spain commonly served during festive periods like Christmas or Easter.
Should I use fresh cod or rehydrated salted cod for Bacalao a la Vizcaína?
Traditionally, Bacalao a la Vizcaína is made with rehydrated salted cod, which gives the dish its characteristic flavor and texture. If using fresh cod, add extra salt and consider a brief brine to mimic the flavor profile.
How thick should the Vizcaína sauce be, and how long should it simmer for the best flavor?
The Vizcaína sauce should be thick enough to coat the back of a spoon, achieved by simmering until the bell peppers are very tender and the flavors meld, typically 10-15 minutes after adding the broth.
What's the best way to ensure the cod fillet stays tender and doesn't dry out when cooking in the sauce?
Add the rehydrated cod fillets to the simmering sauce only for the last 8-12 minutes, or until they just flake easily with a fork, to prevent overcooking and maintain their delicate texture.
What is the traditional secret to the deep red color and flavor of the authentic Vizcaína sauce, and what are common alternatives?
The authentic deep red color and complex flavor of Vizcaína sauce come from rehydrated ñoras (dried choricero peppers). If ñoras are unavailable, a combination of roasted red bell peppers and a touch of sweet paprika is a suitable substitute, but fresh tomatoes should be avoided.
