Bacalao a la Vizcaína is a classic dish from the Basque region, featuring salt cod (bacalao) simmered in a rich, non-spicy sauce made primarily from onions and choricero peppers (or dried Spanish bell peppers). It is a savory, deeply flavorful dish that showcases the preserved fish tradition.

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

Part A: Ingredients

• Salt Cod: 1.5 lbs Dried Salt Cod Fillets (Bacalao).
• Peppers/Base: 4 Dried Choricero Peppers (or large Dried Sweet Red Bell Peppers), 1 large Yellow Onion (thinly sliced), 4 cloves Garlic (minced).
• Liquid/Finish: 1/2 cup Olive Oil (Spanish preferred), 1 cup Fish Stock (or water), 1 Bay Leaf, Salt (if needed) and Black Pepper.

Part B: Instructions

Step 1: Desalinate the Cod (Crucial)

1. Rinse the salt cod thoroughly. Place the fillets in a large bowl and cover them generously with cold water.
2. Soak the cod in the refrigerator for 48 hours, changing the water 3-4 times daily. This removes the excess salt.
3. Cut the desalinated cod into serving portions and set aside.

Step 2: Prepare the Pepper Pulp

1. Soak the dried Choricero peppers in hot water for 30 minutes until soft.
2. Cut the peppers open, discard the seeds and stems. Using a spoon, scrape the flavorful, bright red flesh (pulp) from the inside of the skins. Discard the skins. Set the pulp aside.

Step 3: Build the Sauce Base

1. In a wide, deep pan or cazuela, heat the olive oil over medium-low heat.
2. Add the thinly sliced onion and cook very slowly for 30–40 minutes until the onion is soft, golden, and nearly caramelized. Do not brown the onion. Add the minced garlic during the last 5 minutes.
3. Stir in the reserved Choricero pepper pulp. Cook for 5 minutes.

Step 4: Simmer the Cod

1. Add the fish stock (or water) and the bay leaf to the sauce. Bring the sauce to a gentle simmer.
2. Gently place the cod portions skin-side down into the sauce.
3. Cover and simmer very gently (the sauce should barely bubble) for 15–20 minutes, or until the cod flakes easily. Shake the pan occasionally to help emulsify the sauce.

Step 5: Serve

• Taste the sauce before serving (salt is usually not needed). Remove the bay leaf.
• Serve the Bacalao a la Vizcaína immediately, traditionally with a side of white rice or bread to soak up the sauce.