Cod Vizcaína Style
Origin: Biscay (Vizcaya), Spain
Source: Anonymous, 1920
Ingredients
- salt cod (bacalao)
- onion
- tomato
- dried peppers
- water
- toasted bread
Instructions
- Soak the salt cod (bacalao) in water for 1 day ahead of cooking, changing the water carefully. Once desalted, boil it for a few minutes and drain it well.
- When it has cooled, remove the bones and skin, then fry it.
- Fry the onion, tomato, and dried peppers together, then mix them with the fried cod.
- Make a sauce by stirring ground toasted bread into water. Pour this sauce over the cod.
- Bring to a gentle boil, then serve.