Vizcaina-Style Cod
Ingredients
- 800 gSalted cod (desalted and cut into loins)
- 4 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 100 mlExtra virgin olive oil
- 1 pcCountry bread (stale slice)
- 1 tspSmoked paprika
- 50 gWheat flour (for dusting)
- 5 pcChoricero pepper (rehydrated and flesh scraped)
Method
Pearly white cod loins that flake easily, coated in a deep red and velvety sauce. The intense aroma of slow-cooked onions and smoky peppers defines this Basque classic.
- 1
In a sauté pan, sweat the sliced onions with olive oil over very low heat. They should soften without browning until translucent and meltingly tender.
- 2
Add the minced garlic and the slice of country bread. Let the bread soak up the oil and brown slightly. Sprinkle with smoked paprika and stir to release the essential oils.
- 3
Incorporate the flesh of the choricero peppers (previously rehydrated). Add a bit of water or broth. Pass everything through a food mill or sieve to obtain a smooth, thick sauce that coats the back of a spoon.
- 4
Dredge the desalted cod pieces in flour. Sear them quickly skin-side down in a pan with olive oil until the skin is crispy, then place them into the sauce.
- 5
Let the fish simmer in the sauce for a few minutes over very low heat. The fish is ready when the flakes start to separate naturally.
Frequently asked questions
How do you get this dish right?
- Never use an electric blender for the sauce; it will aerate it and turn the deep red color into orange. Use a food mill instead.
- The secret is patience: the slower the onions cook, the smoother the sauce will be.
- If the sauce is too thick, deglaze with a little fish stock.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The sauce develops more depth after resting overnight.
