Our full guide on How To Make Bacalao a la Vizcaína one of the most popular dishes in Spain especially in the North at Basque.
Bacalao a la Vizcaína is a traditional Basque dish featuring salt cod cooked in a rich tomato and red pepper sauce. Here’s a detailed recipe guide to making Bacalao a la Vizcaína, along with tips and calorie information.
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One of the most common misconceptions about Bacalao a la Vizcaína is that it’s just cod in tomato sauce. In truth, traditional recipes never used tomatoes at all—the vibrant red color comes from choricero peppers, not canned tomato paste. Swapping them out for convenience changes the entire flavor and strips the dish of its authenticity.
Another frequent mistake is underestimating the importance of properly desalting the cod. This isn’t a quick rinse situation. Authentic preparation involves soaking the salt cod for 24 to 48 hours with regular water changes. Skipping this crucial step results in a dish that’s either overwhelmingly salty or bland from overcompensation.
More broadly, the problem lies in how many globalized versions of Spanish cuisine flatten regional identity. Bacalao a la Vizcaína is uniquely Basque, not generically “Spanish cod.” The Basque Country has its own techniques, ingredients, and culinary soul. Respecting that distinction means more than following a recipe—it means understanding where the flavor comes from.
How to Make Bacalao a la Vizcaína
Bacalao a la Vizcaína Recipe Ingredients
4 pieces of salt cod fillets, about 1 lb total (desalted)
4 large red bell peppers
2 large onions, finely chopped
3 cloves garlic, minced
4 ripe tomatoes, chopped (or 1 can of diced tomatoes)
1 cup fish or vegetable broth
1/4 cup extra virgin olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish, optional)
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Step By Step How to Make Bacalao a la Vizcaína
Desalt the Cod
Soak the salt cod fillets in cold water for 24-48 hours, changing the water every 6-8 hours to remove the excess salt. After desalting, pat the fillets dry with paper towels.
Roast the Red Peppers
Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them steam for about 10 minutes. Peel off the skins, remove the seeds, and chop the peppers into small pieces.
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions are soft and translucent.
Add the chopped roasted peppers, tomatoes, and smoked paprika to the skillet. Stir well to combine.
Pour in the fish or vegetable broth and bring the mixture to a simmer. Cook for about 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Blend the Sauce
Use an immersion blender or transfer the sauce to a blender and blend until smooth. Return the sauce to the skillet and season with salt and pepper to taste.
Cook the Cod
Place the desalted cod fillets in the sauce, making sure they are submerged. Cover the skillet and simmer on low heat for about 10-15 minutes, or until the cod is cooked through and flakes easily with a fork.
Serve
Carefully transfer the cod fillets to serving plates and spoon the sauce over the top. Garnish with chopped fresh parsley if desired.
Tips For Making Bacalao a la Vizcaína
Properly desalting the cod is crucial to avoid overly salty fish. Be patient and change the soaking water regularly. Roasting the peppers adds a smoky flavor to the sauce. You can also use jarred roasted red peppers for convenience.
Blending the sauce ensures a smooth, velvety texture. Adjust the consistency by adding more broth if needed.
Avoid overcooking the cod to keep it tender and flaky.
How Many Calories Have Bacalao a la Vizcaína
Salt Cod (1 lb): Approximately 400 calories
Red Bell Peppers (4): Approximately 150 calories
Onions (2 large): Approximately 120 calories
Garlic (3 cloves): Approximately 15 calories
Tomatoes (4 ripe): Approximately 100 calories (or 1 can of diced tomatoes: approximately 90 calories)
Olive Oil (1/4 cup): Approximately 480 calories
Fish or Vegetable Broth (1 cup): Approximately 15 calories
Smoked Paprika and Seasonings: Negligible calories
Total Calories for the Batch: Approximately 1,280 calories
Calories per Serving: Approximately 320 calories
Origin and History
Bacalao a la Vizcaína traces its roots to the Basque Country, a region known for its fiercely proud culinary traditions and deep connection to the sea. Salt cod, the star ingredient, became a staple in Basque kitchens as early as the Middle Ages, when fishermen ventured into northern waters and preserved their catch with salt for long voyages. This preservation method allowed cod to become a crucial ingredient in households far from the coast.
The dish evolved alongside Basque trade routes, where local peppers, onions, and olive oil shaped the flavors of its iconic red sauce. But the defining ingredient chorizo peppers, or pimientos choriceros gave the dish its signature earthy sweetness and unmistakable color. Over generations, families developed their own versions, passing recipes down quietly, often guarded with a sense of regional pride.
By the 19th and 20th centuries, Bacalao a la Vizcaína had become a symbol of Basque identity. It was prepared for major holidays, religious celebrations, and Sunday gatherings. Today, it remains one of the most respected dishes in Northern Spain, embodying the Basque belief in patience, quality ingredients, and deep, slow-built flavor.
One of the most debated aspects of Bacalao a la Vizcaína is the proper sauce. Outside Spain, many versions rely heavily on tomatoes, but Basques insist that traditional Vizcaína sauce contains no tomato at all. The color comes strictly from rehydrated chorizo peppers, which create a rich, nuanced flavor that tomatoes can’t replicate. This tomato vs. pepper debate is one of the most passionate in Basque cuisine.
Another controversy centers on the desalting process. Some cooks rush it or reduce the soaking time, arguing that modern salt cod isn’t as intensely cured as it once was. Traditional Basque cooks argue otherwise, insisting on a full 48-hour soak with multiple water changes to achieve the correct texture and flavor. This step, they say, separates true Bacalao a la Vizcaína from bland imitations.
There’s also disagreement about the cooking method. Should the cod be cooked separately and gently warmed in the sauce, or simmered directly in it? Purists maintain that overcooking the fish destroys its delicate flakes, while others believe the sauce’s depth intensifies when the cod cooks within it. Both sides defend their methods as the most faithful to Basque tradition.
How Long You Take to Prepare
Preparing Bacalao a la Vizcaína begins long before you light the stove. Salt cod must be soaked for 24 to 48 hours, with several water changes to remove excess salt while keeping its firm texture. This step is essential and cannot be skipped if you want the dish to taste authentic.
Once soaked, the active preparation takes roughly 45 minutes to an hour. You’ll need time to rehydrate the chorizo peppers, sauté onions slowly until sweet and caramelized, and blend the sauce into its smooth, rust-colored consistency. This isn’t a dish that rewards rushing Basque cooking is all about slow layering and patience.
The final stage, gently cooking the cod in the sauce, takes about 10 to 15 minutes. The fish should remain tender and flaky, absorbing just enough of the sauce without falling apart. Overall, the dish demands planning, but the hands-on cooking is surprisingly manageable once the desalting is done.
Serving Suggestions
Traditionally, Bacalao a la Vizcaína is served with boiled or roasted potatoes, which soak up the flavorful sauce without competing with the fish. Many Basque families also serve it with crusty bread to scoop every last bit of the pepper-infused sauce, treating it as a central part of the meal rather than an accompaniment.
For a more modern presentation, pair the dish with sautéed greens or roasted vegetables. The sweetness of roasted peppers, zucchini, or eggplant complements the deep richness of the Vizcaína sauce. A crisp green salad with a vinegary dressing adds freshness that balances the dish’s bold profile.
As for drinks, Basque white wines like Txakoli pair beautifully with Bacalao a la Vizcaína. Their bright acidity cuts through the richness of the sauce and enhances the cod’s delicate flavor. For a heartier pairing, a light red such as a young Tempranillo works well without overwhelming the dish.
Final Thoughts
Bacalao a la Vizcaína is a dish that rewards patience and respect for tradition. Its bold flavor and lush texture prove that simple ingredients, when handled with care, can create something extraordinary. It’s a reminder that the best recipes often come from history, not innovation.
Although it may seem intimidating at first, making the dish at home is surprisingly accessible. Once you understand the importance of desalting the cod and using the proper peppers, the rest comes together naturally. The process itself—slow, intentional, rooted in regional pride—makes the final plate even more satisfying.
Bringing this Basque classic into your kitchen connects you to one of Spain’s most storied culinary traditions. Whether you’re an adventurous cook or a fan of authentic European recipes, Bacalao a la Vizcaína offers a depth of flavor and cultural richness that is worth experiencing at least once. After one taste, you’ll understand why it’s considered one of the boldest dishes in Spain.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.