Bacalao or Bacalhau À La Vizcaína
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pieces stockfish, each 250 g
- 2 bay leaves
- 1 star anise
- 1 vegetable onion (s)
- 800 g onion (s), red
- 6 cloves garlic
- 6 red pepper (s)
- 1 teaspoon Pimentón de la Vera
- salt and pepper
- 50 ml olive oil
Print Recipe
Pin Recipe Instructions
- Nice stockfish center pieces should be used for this dish. Tail and belly pieces are not suitable.
- Soak the stockfish in cold water for two days. The water must be changed several times. For preparation with two bay leaves, a peeled and halved vegetable onion and an anise star, poach in gently simmering water for ten minutes. Remove and let cool, then remove the bones and as much of the skin as possible. There should be pure fillet left.
- Halve the peppers, remove the stalk and the white kernels. Then blanch three times in boiling water, peel off the skin and cut into pieces.
- Peel and dice the onions and garlic. Cook slowly in a little olive oil for a quarter of an hour until soft. Then add the pepper pieces and a few minutes later the pimento, depending on your taste, you can use a milder or a spicier one. Puree with a little water with a hand blender. Season to taste with salt and pepper.
- Fry the cod pieces in a non-stick pan on both sides in olive oil. To serve, pour the hot onion / paprika sauce over the fish.
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