Bacalao a la Vizcaina Basque-Style Codfish Stew
Ingredients:
1 lb salted cod, soaked and desalted
2 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 large tomatoes, peeled and chopped
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp cayenne pepper optional
2 cups fish stock or water
1/2 cup green olives, pitted
Salt and pepper, to taste
Instructions:
1 In a large skillet, heat olive oil over medium heat. Sauté the onion, red bell pepper, and garlic until soft.
2 Add the tomatoes, paprika, thyme, and cayenne pepper if using, stirring well. Cook for 5-7 minutes until the tomatoes break down and form a sauce.
3 Add the soaked and desalted cod, fish stock, and olives. Bring to a simmer. Cover and cook for 15-20 minutes, until the cod is tender and fully cooked.
4 Season with salt and pepper to taste. Serve warm, garnished with fresh parsley if desired.
#BacalaoALaVizcaina #BasqueCuisine #CodfishStew