Bacalao a la Viscaina (Salt Cod, Basque Style) is a traditional Spanish recipe (from the Basque country) for a classic dish of salt cod in a tomato, chilli and tinned pimento base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Salt Cod, Basque Style (Bacalao a la Viscaina).
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This is a classic salt cod dish from the Basque region of Spain.
Ingredients
1kg salt cod, washed and soaked in several changes of cold water for 24 hours
40g seasoned flour
50ml olive oil
2 large onions, chopped
2 garlic cloves, crushed
700g tinned peeled tomatoes
2 slices of white bread, crusts removed
2 fresh red or green chillies, de-seeded and chopped
425g tinned pimentos, drained and cut into strips
3 tbsp fine, dry, breadcrumbs
1 tbsp parsley, finely chopped
Method:
Drain the salt cod, then place in a large saucepan. Pour over just enough cold water to cover. Set the pan over low heat and bring to a boil. Take the pan off the heat and drain the fish. Set the fish aside on a plate to cool.
When sufficiently cool to be handled, remove the skin and bones from the fish and cut into 5cm pieces. Coat the fish pieces in seasoned flour then shake off any excess and set aside.
Heat half the oil in a large, deep, frying pan. Add the onions and garlic and fry for about 4 minutes, or until soft. Add the tomatoes and the juice from the tin then reduce the heat to low. Simmer the mixture gently for 5 minutes.
In the meantime, heat 1 tbsp of the remaining oil in a small saucepan. Add the bread slices and fry gently until lightly but evenly browned. Take off the heat and cut the bread into small pieces. Stir the bread pieces and chillies into the tomato mixture and simmer for 10 minutes more.
Spread half the tomato mixture over the base of a medium-sized baking dish. Arrange the floured cod pieces over the top then spoon over the remaining tomato mixture. Set the pimento strips over the top.
Mix the breadcrumbs and the parsley together, then sprinkle over the top of the dish. Finally drizzle over the remaining olive oil.
Place the dish in an oven pre-heated to 180°C and cook for about 18 minutes, or until the top is nicely browned.
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