Basque Cod in Pepper Sauce | Bacalao a la Vizcaína
(0)
40 min
Under an hour
Kifli Kukták
Omlós, szaftos tőkehalfilé gazdag, édeskés kápia paprikából, napérlelte paradicsomból és zamatos fehérborból lassan összefőzött baszk mártásban. Egy csipet füstölt fűszerpaprika és friss petrezselyem koronázza meg ezt a hamisítatlan spanyol fogást, ami pillanatok alatt a baszk tengerpartra varázsol.
Ingredients
Preparation method
Preparation
Rinse the cod fillets, pat them dry with paper towels, then cut into larger, even portions. Season both sides with salt and pepper to taste.
Finely chop the onion and garlic, deseed the kapia peppers and slice into thin strips. Chop the fresh parsley.
Cooking
Heat 2 tablespoons of extra virgin olive oil in a deep skillet. Add the chopped onion and sliced kapia pepper, then sauté over medium heat for 8-10 minutes until the pepper softens and lightly caramelizes.
Chef's tip
For an even silkier Basque sauce, you can partially or fully purée the tomato-pepper base with a stick blender before adding the fish.
Make sure not to overcook the cod; as soon as the flesh flakes easily and turns opaque white, it is ready to serve.
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