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Bacalao a la vizcaína | Cod in Pepper Sauce
(0)
35 min
Quick
Gurkerl Küche
Zartes Kabeljaufilet sanft geschmort in einer aromatisch-würzigen Biscaya-Sauce aus roten Paprikaschoten, Paradeisern, geräuchertem Paprikapulver und Weißwein. Ein sonniger spanischer Fischklassiker, der im Handumdrehen Urlaubsflair auf den Tisch zaubert.
Ingredients
Preparation method
Preparation & Sauce
Peel and finely chop the onion and garlic cloves. Wash, deseed, and cut the red bell peppers into fine strips.
Heat the olive oil in a large, deep skillet or roasting pan. Sauté the onions and garlic over medium heat for 4–5 minutes until translucent. Add the pepper strips and gently cook for another 6–8 minutes until soft.
Stir in the smoked paprika and toast briefly. Deglaze with the white wine and allow to simmer for 2 minutes. Then stir in the chopped tomatoes, season to taste with salt and pepper, and simmer the sauce gently over low heat for 10 minutes.
Chef's tip
For a smoother sauce, part of the sautéed peppers can be pureed and stirred back in before adding the fish.
Traditionally, Bacalao a la vizcaína is prepared in a shallow clay dish in the Basque Country and served with fresh crusty bread.
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