Biscay-Style Cod

Bacalao a la Vizcaína

The Basque Country, where this refined entré originated, is often cited as Spain's gastronomic epicenter.

Serves 4

Prep time: 10 min.

Total time: 45 min., plus soaking time

Ingredients

1 pkg (1 lb.) GOYA® Boned Salted Cod

½ cup GOYA® Extra Virgin Olive Oil

2 slices bacon, finely chopped

1 small Spanish onion, finely chopped

2 jars (6½ oz. each) GOYA® Fancy Pimientos, drained

1 tbsp. GOYA® Minced Garlic

2 tsp GOYA® Paprika

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Fresh parsley sprigs (optional)

Directions

1. Rinse cod under cold water. Place pieces in large bowl; submerge completely in cold water. Cover bowl with plastic wrap; transfer to refrigerator. Let soak 24-36 hours, changing water every 8 hours. Rinse; using paper towels, pat dry. Cut into four portions; set aside.
2. Heat oil in medium cazuela (or large, heavy-bottomed skillet) over medium-low heat. Add bacon and onions; cook until onions are very soft and translucent, about 10 minutes. Add pimientos, garlic, paprika; cook until fragrant, about 1 minute more. Transfer pimiento mixture and ½ cup water to bowl of food processor. Puree until mixture is completely smooth, about 2 minutes.
3. Return sauce to cazuela over medium-high heat. Bring sauce to a boil, reduce heat to medium low and simmer, stirring occasionally, until sauce thickens and begins to caramelize, about 10 minutes.
4. Add soaked cod to sauce; simmer, covered, until warmed through, flipping once, about 10 minutes. Evenly divide cod and sauce among serving plate. Garnish with parsley, if desired.
Tip By La Cocina Goya

Salted Codfish

Soaking salted cod is a necessary step in ridding the salt used for preservation. After 24 hours of soaking, remove a small flake of flesh, cook on a greased skillet, then taste. The meat should be firm, fresh and flavorful (not salty). If needed, continue to soak the cod in new water. Otherwise, use immediately.

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