Codfish a la Vizcaína

 

 

Codfish a la Vizcaína 

 

 

 

What makes this cod unique and truly "Vizcaíno" is its sauce, which some call Vizcaína sauce, and what characterizes this sauce is the presence of choricero pepper, or to be more precise, choricero pepper pulp. This pulp can be bought in a jar or, better yet, extracted from dehydrated choricero peppers.

Preparation time:  30 minutes

 Ingredients:  Ingredients for 6 people.

750 grams of thick cod fillets, desalted and boneless
2 large onions, cut into thin julienne strips
The pulp of 5 red peppers (or 2 teaspoons of red pepper paste)
4 peeled and seeded tomatoes (or a 400 ml can of crushed tomatoes)
4 garlic cloves, sliced
1 dessert spoon of wheat flour
50 ml of olive oil

 

 

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