Spanish Cod in Vizcaya Sauce | Mouthwatering Basque Dish
(0)
40 min
Under an hour
Kifli Kukták
Autentikus baszk halétel omlós tőkehalfilével, édeskés kápia paprikából, zamatos paradicsomból és illatos fokhagymából készülő selymes mártásban. Könnyű, mediterrán nyári főétel, amely percek alatt elrepít a spanyol tengerpartra.
Preparation method
Preparation and making the pepper base
Thoroughly pat the cod fillets dry with paper towels, then season both sides with salt and pepper. Slice the kapia pepper and onion thinly, and finely mince the garlic.
Heat the extra virgin olive oil in a large, deep skillet. Add the sliced onion and pepper, then cook over medium heat for 8–10 minutes until soft and sweet. Stir in the minced garlic and smoked paprika, and sauté for another 1 minute, being careful not to burn the paprika.
Simmering the sauce and cooking the fish
Pour the dry white wine over the vegetable base and let the alcohol evaporate for 2 minutes. Add the canned diced tomatoes, season with salt and pepper to taste, then simmer on low heat for 10–12 minutes until the sauce becomes thick and flavorful.
Chef's tip
The secret to a perfectly silky Vizcaya sauce is slowly caramelizing the onions and peppers—give them time over low heat to achieve a rich, sweet flavor without added sugar.
As a side dish, crusty homemade bread or boiled new potatoes are the best choice for soaking up every single drop of the rich pepper sauce.
Ingredients
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