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Bacalao a la Vizcaina Recipe

50 mins
4 people
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Bacalao a la Vizcaina (salt cod in Biscay sauce) is one of the old time classic salt cod recipes. Vizcaina sauce is the red sauce of Basque cooking, made exclusively from red onions and choricero pepper puree and not tomato, like many people think. This topic has created huge debates between chefs and gastronomic people in Spain for hundreds of years, does Vizcaina sauce have tomato or not? My view is that sauce was already made in Vizcaya before fresh tomatoes entered the market, so no tomato thanks. Choricero peppers are small, thin red peppers which are tied together and hung to dry. The peppers are rehydrated in warm water and the flesh scraped out to use in the sauce. You can now buy choricero pepper puree in small jars, which makes the preparation of this sauce quicker, although nothing beats freshly scrapped choricero pepper flesh. Vizcaina sauce works well with fish or meat. I like it with barbecued monkfish tails or with braised beef.
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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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