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Bacalao a la Vizcaina - Salt Cod Viscaya style
This is a simple recipe, made using a sofrito of peppers, tomatoes and onion which can accompany many other dishes too. 500g cod will serve two people.
500g salt cod loin - available from Delicioso
1 large onion, diced
2 garlic cloves, diced
4-5 dried Noras paprika peppers rehydrated - available from Delicioso
1 large tomato
1 tbsp of flour (or bread) to thicken the sauce
Soak the cod loin in water for 24 hours, changing the water frequently to get rid of some of the salt
When it's on the right point of salt put the cod loin in a pan with cold water and heat. Remove from the fire when it begins to boil.
To make the sofrito, cover the bottom of a frying pan with olive oil. Stir-fry the diced onion until it softens and begins to brown, then add the garlic cloves and tomato. When all the ingredients are lightly fried add the flour (or bread) and cook gently.
Take the pulp from the rehydrated peppers and add this to the mixture.
Add some of the broth in which the cod was cooked (approx two teacups) and let it boil at low heat. This broth has the flavour and jelly of the cod.
When the sauce gets a good thick consistency add the cod and keep on the fire at low heat, just enough to heat it through.