Bacalao a la Vizcaína Recipe
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
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.