Spain on a Fork > All Recipes > Main Dishes > The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
All Recipes, Main Dishes / June 27, 2022

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.

Bacalao a la Vizcaina
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.

Bacalao a la Vizcaina
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.

Bacalao a la Vizcaina

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.

Bacalao a la Vizcaina

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Bacalao a la Vizcaina

Spanish Bacalao a la Vizcaina

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 517 kcal
Author Albert Bevia @ Spain on a Fork



  • 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


  • 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


  1. Roughly chop the onion, garlic, tomato and jarred roasted red bell peppers

  2. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  3. 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

  4. 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

  5. Heat the same fry pan with a low heat and add in the sauce and simmer

  6. Meanwhile, heat another fry pan with a medium heat and add in 1/3 cup extra virgin olive oil

  7. 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

  8. 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

  9. Transfer the simmering pepper sauce into plates, add the cod fillets over the sauce and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this recipe

Nutrition Facts
Spanish Bacalao a la Vizcaina
Amount Per Serving
Calories 517 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 85mg28%
Sodium 1127mg49%
Potassium 1188mg34%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 3g3%
Protein 39g78%
Vitamin A 1470IU29%
Vitamin C 49mg59%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Carol


    Can I used the dried bacalou that has been soaked and cooked for this dish

    31 . Mar . 2024
    • Spain on a Fork

      Absolutely! Much love 🙂

      01 . Apr . 2024
  2. Barry Gentry

    5 stars
    Made this recently and my pescatarian daughter in law wants to try it when she next visits me. As someone who doesn’t cook fish very often I was amazed at how well the fish turned out.
    I want to make the sauce for a bbq or dip. How long will it keep for in a sealed container and fridge?
    Could you please add that to your broadcasts, as I am a single man and don’t want to waste food/sauces by throwing away too soon. Many thanks for the recipes and enjoyment you give.

    03 . Apr . 2023
    • Spain on a Fork

      The sauce will hold for up to 5 days in the fridge 🙂 Thanks for the comment! Much love

      04 . Apr . 2023
  3. Robbie Doyle

    Hi Albert,
    I tried this recipe, and the sauce is great. I’ve added your link to my Blog.

    26 . Oct . 2022
    • Spain on a Fork

      Happy to hear that! Thanks for the shout-out 🙂 Much love!

      27 . Oct . 2022
  4. Como Hacer Bacalao a la Vizcaina - Cod in Red Pepper sauce

    […] For this sauce, I used 1 whole diced onion, 3 cloves of garlic minced using a rallador (grater), half of a red bell pepper, a choppd tomatoe, four small Piquillo Peppers (they come prepared in a jar) and a teaspoon of  Spanish Sweet Paprika. (recipe on Alberts website) […]

    26 . Oct . 2022
  5. Follow these influencers for Spain & its culture - The American Wife

    […] skillet, Fish in sauce & Creamy smoked salmon […]

    19 . Jul . 2022
  6. Charles Pascual

    5 stars
    Maybe not “the Greatest” but easily in the top three! Great flavors from some simple ingredients – essentially pantry staple items. Prep and cooking are equally simple and straight-forward. I typically avoid frying because of the potential mess – leaving those dishes for restaurant meals – but tonight I fried the cod and your “Perfect Golden Fried Potatoes” for an outstanding dinner. I have to find other uses for your roasted pepper sauce – it is so good.

    13 . Jul . 2022
    • Spain on a Fork

      That sauce can be used in so many ways! Glad you enjoyed the dish 🙂 much love

      14 . Jul . 2022
  7. The GREATEST Fish Recipe From Spain | Bacalao A La Vizcaina

    […] FULL RECIPE HERE: […]

    30 . Jun . 2022
  8. Ramya

    cant wait to make this soon for me can i use mushrooms i never had spanish bacalao a la vizcaina before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    27 . Jun . 2022
    • Spain on a Fork

      Sounds great! Much love 🙂

      28 . Jun . 2022

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