Bacalao or Bacalhau À La Vizcaína

Summary

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

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Instructions

1. Select stockfish pieces: use center pieces only, not tail or belly pieces.
2. Soak stockfish in cold water for 2 days, changing water several times. Poach in gently simmering water (around 85°C / 185°F) with 2 bay leaves, halved vegetable onion, and 1 star anise for 10 minutes. Remove and let cool completely. Remove bones and skin, leaving pure fillet.
3. Halve red peppers, remove stalk and white seeds. Blanch in boiling water for 2 minutes, cool in water, and repeat 2 more times (3 blanches total). Peel off skin and cut into pieces.
4. Peel and dice onions and garlic. Cook on medium heat in a few tablespoons of olive oil for 15 minutes until soft. Add pepper pieces and cook for 3 minutes. Add pimentón de la Vera to taste and stir for 1 minute. Puree with a hand blender while adding a little water. Season with salt and pepper to taste.
5. Fry stockfish pieces on both sides in a non-stick pan on medium-high heat in remaining olive oil for 3-4 minutes per side until golden. Pour hot onion and paprika sauce over the fish to serve.