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Bacalao a la Vizcaína | Basque-Style Cod
(0)
30 min
Quick
Gurkerl Küche
Ein spanischer Klassiker aus dem Baskenland: Zarte Kabeljaufilets, schonend pochiert in einer aromatischen Sauce aus roten Paprika, Paradeisern, Knoblauch und feinstem Olivenöl.
Ingredients
Preparation method
Preparation
Pat the cod dry and season with a pinch of salt and pepper. Preheat the oven to 180 °C top/bottom heat (if you wish to finish the dish in the oven).
Deseed the red bell peppers and cut them into thin strips. Peel and finely chop the onion and garlic cloves.
Preparing the sauce
Heat the olive oil in a large, ovenproof pan. Saute the onions and bell pepper strips over medium heat for about 8-10 minutes until soft.
Chef's tip
For an even more smoky note, you can replace half of the paprika powder with smoked paprika powder (Pimentón de la Vera).
Pairs wonderfully with a chilled glass of Spanish white wine or a classic Austrian Grüner Veltliner.
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