Bacalao a la Vizcaína
This Spanish seafood builds ripe tomatoes and stale bread into a fuss-free meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Soak the salt cod in cold water for 24 to 36 hours in the fridge, changing the water several times, then drain and pat dry.
- Soak the dried peppers in hot water until soft, then scrape out their flesh with a spoon and reserve the pulp.
- Gently fry the thinly sliced onions and garlic in olive oil over low heat for around 30 minutes until very soft and sweet, adding the chopped tomatoes and paprika partway through.
- Fry the bread until golden, then add it along with the pepper pulp and stock to the onions, simmer for 10 minutes, and blend the sauce smooth before passing it through a sieve and seasoning.
- Lightly sear the cod skin-side down in a little oil for a minute, then lay the pieces in the sauce and cook gently for 8 to 10 minutes, basting, until the fish flakes easily and is just opaque throughout.
- Let the dish settle off the heat for a few minutes so the flavours marry, then serve warm with bread or boiled potatoes.
You'll use: Frying pan / skillet · Large pot · Saucepan · Blender
What to serve with Bacalao a la Vizcaína
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
- Spiced tortilla Vegetarian
Tips & common questions
How long does Bacalao a la Vizcaína take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Bacalao a la Vizcaína is an original Spanish recipe developed in-house by Consomee. Photo: Bacalao a la Vizcaína.jpg by Wotancito, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.