Bacalao a la Vizcaína Recipe

This traditional cod and chorizo dish is a delicious combination of saltiness and spice. Great for a family occasion, a quiet supper or just for the fun of it.
Serves 4
45 minutes

500g Bacalao (salt cod)

150g Fresh Cooking Chorizo Picante

2 Onions, finely chopped

4 Garlic cloves, finely chopped

1 tin Piquillo Peppers

1 Chopped tomatoes, 3 plum or 1 tin

1 jar pitted green Manzanilla Olives

1 tablespoon El Angel Sweet Paprika

100ml White Wine - Caballo Oscuro Viura Chardonnay

100ml Fish stock or water

3 tbls Good quality olive oil - Almaoliva Arbequino

Salt and pepper to taste

Chopped Parsley for garnish

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1.Prepare the Salt Cod: Ensure the salt cod is properly desalted by soaking in water for 12-24 hours, changing the water several times . Cut it into manageable pieces.

2.Cook the Chorizo: Heat olive oil in a large pan over medium heat. Add the chorizo slices and cook until they release their fat and become slightly crispy. Remove and set aside.

3.Sauté Vegetables: In the same pan, add the onions, garlic, and bell peppers. Cook until they are soft and the onions are translucent.

4.Add Tomatoes and Pimentón: Stir in the chopped tomatoes and pimentón. Cook for a few minutes until the tomatoes start to break down.

5.Combine Ingredients: Add the white wine and fish stock to the pan. Bring to a boil, then reduce to a simmer. Return the chorizo to the pan.

6.Add Salt Cod: Place the desalted cod pieces into the pan, making sure they are submerged in the sauce. Add the green olives.

7.Simmer: Cover and simmer gently for about 15-20 minutes, or until the cod is cooked through and flakes easily.

8.Serve: Garnish with fresh parsley and serve with crusty bread or roasted potatoes.