Cod, both in Galicia and in the Basque Country, is very present on the tables throughout the year. Since I have not been Basque for adoption for so long, one of my culinary curiosities when I arrived was to know how to make cod in Biscayan sauce, a dish that has always been interesting to us because it has a sauce based on chorizo peppers.
This recipe It is one of the many versions that exist. of this dish, as is the case with cod a la riojana. Each family or each chef and cook has their tricks and their recipes, you already know what these traditional recipes are like.
We have taken a little from here and a little from there and set up a cod in biscayne sauce that, it is bad that we say it, nothing goes wrong for us. Do you dare to try it?
Soak the chorizo peppers in water for an hour. Drain and boil them three times to remove the bitterness. We do this by putting water in a saucepan until it covers them, let it boil, count one minute, throw away the water and repeat the operation three times. We remove all the meat and reserve it. In a wide casserole we put a little olive oil, sauté the chopped onions.
When they are transparent, add the chopped garlic cloves and the crumbled bread. once it’s golden add the meat of the chorizo pepper, the tomato sauce, stir a few times and add the water and a little salt. Let the sauce cook over medium heat for about 20 minutes. While we lift and dry the cod well, dust it with flour, shaking off the excess and mark the slices for one minute on both sides in a pan with a little oil.
Pass the sauce through the mill and we put it back in the casserole, place the cod slices and cook the whole for about 10-15 minutes, it will depend on the thickness of the cod, taking care to leave it at its point and not overcook it. Season the sauce with salt if necessary. We serve very hot.
Chorizo Pepper Meat El Sol 140 G
With what to accompany the cod in Biscayan sauce
He cod in biscayne sauce It is a recipe that needs little else to be a star dish at your table. With a good white wine and a lot of bread to dip in this rich sauce, it is enough, although it can always be accompanied by white rice or some good French fries. If we want to make the sauce in advance to have the work done, there is no problem since it is perfectly preserved, thus finishing the dish will be much faster.
If you like it, feel free to try other classics Basque typical fish recipes such as hake in green sauce, or Basque-style hake and the always delicious pil pil cod
Live to the Palate | Bacalao Al Ajoarriero
Live to the Palate | bras cod