This classic dish from the Basque region of Spain features salt cod simmered in a rich, red sauce. Unusually, the sauce gets its deep color and flavor not from tomatoes, but primarily from Choricero peppers (dried, large, sweet red peppers) and caramelized onions.

Prep Time	Cook Time	Serves
2 Days (Soaking Cod)	1 hour 30 minutes	4

Part A: Ingredients

• Cod: 2 lbs Salt Cod (Bacalao), skinned and cut into 4 servings.
• Peppers: 5-6 Dried Choricero Peppers (or substitute with dried Ancho and a high-quality sweet red pepper paste).
• Base: $1/2$ cup Olive Oil, 2 large Yellow Onions, very thinly sliced, 2 cloves Garlic, minced.
• Flour: 1 Tbsp All-purpose flour.
• Liquid: $1/2$ cup Fish Stock (or water), Reserved soaking liquid from the peppers.
• Garnish: Fresh parsley, chopped.

Part B: Instructions

Step 1: Prep the Cod and Peppers (Start 2 Days Ahead)

1. Soak the Cod: Place the salt cod in a large bowl and cover completely with cold water. Refrigerate for 48 hours, changing the water 2–3 times per day. The cod should lose most of its salinity and become slightly plump.
2. Soak the Peppers: Cut the stems off the Choricero peppers and remove the seeds. Soak the peppers in a bowl of hot water for 30 minutes until soft. Scrape the pulp from the inside of the skins and set the bright red paste aside. Reserve the soaking water.

Step 2: Caramelize the Onions (The Heart of the Sauce)

1. Drain the soaked cod and set aside.
2. In a large cazuela or heavy-bottomed pot, heat the olive oil over low to medium-low heat. Add the thinly sliced onions and a pinch of salt.
3. Sauté the onions very slowly, stirring occasionally, for 45 minutes to 1 hour. They should become deeply golden, sweet, and almost melting, but not crispy or browned.

Step 3: Build the Sauce

1. Add the minced garlic to the caramelized onions and cook for 2 minutes.
2. Stir in the flour and cook for 1 minute to create a light roux.
3. Add the Choricero pepper pulp and stir well. Cook for 5 minutes, allowing the pepper paste to deepen in color.
4. Pour in the fish stock (or water) and $1/4$ cup of the reserved pepper soaking liquid. Bring to a simmer, stirring until the sauce thickens slightly. The sauce should be a deep, glossy red-orange color.

Step 4: Simmer the Bacalao

1. Gently place the drained cod pieces into the sauce. The liquid should cover the cod. If not, add more fish stock or pepper liquid.
2. Cover the pot and simmer very gently for 15–20 minutes, or until the cod flakes easily. Do not boil vigorously, as this will toughen the fish.
3. Taste and adjust the seasoning (it may not need much salt due to residual saltiness in the fish).

Step 5: Serve

• Serve the Bacalao a la Vizcaína hot, ensuring each portion of cod is generously covered with the onion-rich sauce. Garnish with chopped parsley.