Bacalao al la viscaina - Cod Vizcaya

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Bacalao a la Viscaina / Vizcaya Cod Fish ..  A perfect Lent Dish ..

The traditional flavours of the Basque kitchen all in one pot.  The dish is combined with bacon, leeks, parsley and delivers all the flavours of a traditional Basque lunch. This dish can also be prepared with Hake (merluza) caught off the cold waters of the Bay of Biscay and provides another famous delicacy, Kokotxas. These Kokotxas are the fatty flaps under the fish´s chin and are a rare treat.

Recipe:

1 kilo of salt cod or fresh or frozen cod (if using salt cod, soak in water for 48 hours making several changes of the water).

1 / 4  Cup of  Extra virgin olive oil.

4 small leeks finely sliced

2 or 3 garlic cloves finely sliced

1 / 4 tsp. roughly crushed black peppercorns 

1 bay leaf 

3 or 4 medium to large potatoes

The Viscaina Sauce: 

Unsmoked bacon finely chopped 

2 leeks finely sliced 

1/ 4 Cup Evoo

4 dried red peppers, seeded and torn, or  4 tablesps. of  La Vera Pimentón Smoked Paprika

1 / 4 cup finely chopped fresh parsley 

2 Hard boiled Yolks of two eggs, mashed

1) If using salt cod,  place in a large sauce pan with enough water to cover generously and bring to a high simmer - light boil and turn the heat down and simmer gently for 10 minutes.

2)  With a slotted spoon, transfer the fish to a strainer and reserve the broth.

3) Now, carefully, skin and de-bone the fish and leaving as many whole pieces of fish as possible.

4) Heat the Evoo in a skillet and gently sauté the leek slices and garlic for approx 8 to 10 minutes. Pour in the fish broth and bring to a boil and add potatoes, peppercorns and bay leaf.

5) Simmer 20 minutes on reduced heat until the potatoes are tender.

6) Meanwhile, make the sauce.  Put the bacon, leeks and pimentón in the hot Evoo and gently cook in in the pot,  and add two ladles of fish broth. Let it cook very gently for approx 30 - 35 minutes. 

7) Stir in the parsley and the mashed yolks.  

8) Cautions with salt to taste, as even fresh cod could be a little salty.

9) Return the cod fish pieces to the pot with the potatoes and let it reheat gently.  Serve in deep soup plates with the sauce in a sauce boat.  Add to the stew.

SERVE WITH WARM BREAD and Txacoli Basque White Wine or White Wine of choice.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Bacalao al la viscaina - Cod Vizcaya Posted: 11 March 2022 at 14:47
	Bacalao a la Viscaina / Vizcaya Cod Fish .. A perfect Lent Dish .. The traditional flavours of the Basque kitchen all in one pot. The dish is combined with bacon, leeks, parsley and delivers all the flavours of a traditional Basque lunch. This dish can also be prepared with Hake (merluza) caught off the cold waters of the Bay of Biscay and provides another famous delicacy, Kokotxas. These Kokotxas are the fatty flaps under the fish´s chin and are a rare treat. Recipe: 1 kilo of salt cod or fresh or frozen cod (if using salt cod, soak in water for 48 hours making several changes of the water). 1 / 4 Cup of Extra virgin olive oil. 4 small leeks finely sliced 2 or 3 garlic cloves finely sliced 1 / 4 tsp. roughly crushed black peppercorns 1 bay leaf 3 or 4 medium to large potatoes The Viscaina Sauce: Unsmoked bacon finely chopped 2 leeks finely sliced 1/ 4 Cup Evoo 4 dried red peppers, seeded and torn, or 4 tablesps. of La Vera Pimentón Smoked Paprika 1 / 4 cup finely chopped fresh parsley 2 Hard boiled Yolks of two eggs, mashed 1) If using salt cod, place in a large sauce pan with enough water to cover generously and bring to a high simmer - light boil and turn the heat down and simmer gently for 10 minutes. 2) With a slotted spoon, transfer the fish to a strainer and reserve the broth. 3) Now, carefully, skin and de-bone the fish and leaving as many whole pieces of fish as possible. 4) Heat the Evoo in a skillet and gently sauté the leek slices and garlic for approx 8 to 10 minutes. Pour in the fish broth and bring to a boil and add potatoes, peppercorns and bay leaf. 5) Simmer 20 minutes on reduced heat until the potatoes are tender. 6) Meanwhile, make the sauce. Put the bacon, leeks and pimentón in the hot Evoo and gently cook in in the pot, and add two ladles of fish broth. Let it cook very gently for approx 30 - 35 minutes. 7) Stir in the parsley and the mashed yolks. 8) Cautions with salt to taste, as even fresh cod could be a little salty. 9) Return the cod fish pieces to the pot with the potatoes and let it reheat gently. Serve in deep soup plates with the sauce in a sauce boat. Add to the stew. SERVE WITH WARM BREAD and Txacoli Basque White Wine or White Wine of choice.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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