Spanish Cod in Vizcaya Sauce | Mouthwatering Basque Dish

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.

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.