The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
Spain is well-known for having a ton of different fish recipes. From main entrees to tapas. However, this Bacalao a la Vizcaina, which is fried cod in olive oil served with a roasted pepper sauce, is the greatest fish recipe that hails from Spain. It´s packed with flavors, easy to make and done in just 30 minutes.
This dish originates from the Basque country in the north of Spain. But let me tell you, it´s a dish that is served all over Spain and almost always found at every bar or restaurant menu. It´s typically served next to some golden fried potatoes and a crunchy baguette.
To make the roasted pepper sauce, I used a hand held blender. But you can also use a stand up blender or even a food processor. I also used jarred roasted red bell peppers. But if you prefer, you can roast your own.
TIPS & TRICKS to Make this Recipe: The cod I used I bought frozen and thawed out. But you can also use fresh cod, as well as any other type of firm white fish. Either way. make sure to pat the fish dry with paper towels, this way it can absorb all the flavors.
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Watch the Video Below on How to Make Bacalao a la Vizcaina
Spanish Bacalao a la Vizcaina
FOR THE COD
- 1/3 cup extra virgin olive oil 80 ml
- 14 oz cod fillet 400 grams
- 1/4 cup all-purpose flour 30 grams
- pinch sea salt
- dash black pepper
FOR THE ROASTED PEPPER SAUCE
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 tomato
- 4 jarred roasted red bell peppers
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- pinch sea salt
- dash black pepper
- fresh parsley
Roughly chop the onion, garlic, tomato and jarred roasted red bell peppers
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After a couple of minutes, add in the onion and garlic, mix with the olive oil, after 3 minutes add in the tomatoes, continue to mix, after another 3 minutes and the tomatoes are soft, add in the roasted red bell peppers, the sweet smoked Spanish paprika and season with sea salt & black pepper, mix together and cook for 30 seconds, then remove from the heat and set aside
Once the mixture has slightly cooled off, transfer it into a tall cylinder, using a hand held blender, blend together until you form a creamy sauce
Heat the same fry pan with a low heat and add in the sauce and simmer
Meanwhile, heat another fry pan with a medium heat and add in 1/3 cup extra virgin olive oil
Pat the cod dry with paper towels, cut it into 2 evenly sized fillets and season with sea salt & black pepper, add the flour into a shallow bowl and coat the cod fillets in the flour
Add the cod fillets into the pan with the hot olive oil, cook between 3 to 4 minutes per side or until fully cooked through and golden, then remove the cod fillets from the pan and set aside
Transfer the simmering pepper sauce into plates, add the cod fillets over the sauce and garnish with fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this recipe
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