Bacalao a la Vizcaina

🛒 Ingredients

• Desalted Cod Fillet 150 g · 158 kcal
• Choricero Pepper Pulp (rehydrated) 25 g · 8 kcal
• Onion 100 g · 40 kcal
• Garlic 5 g · 7 kcal
• Olive Oil 23 g · 207 kcal
• Wheat Flour 5 g · 18 kcal
• Fish Broth 50 g · 0 kcal

👨‍🍳 Instructions

1. Soak the dried choricero peppers in hot water for at least 30 minutes, then scrape the pulp from the skins and set aside. Ensure your desalted cod is ready, patted dry.
2. In a large pan, heat olive oil over medium heat. Sauté the finely chopped onions and minced garlic until translucent and fragrant, about 10-15 minutes.
3. Stir in the wheat flour for 1-2 minutes to create a roux, then add the choricero pepper pulp and fish broth. Bring the sauce to a gentle simmer, stirring frequently to prevent lumps.
4. Once the sauce has thickened slightly, carefully add the cod fillets, ensuring they are mostly submerged. Simmer gently for 10-15 minutes, or until the cod is cooked through and flaky.
5. Remove from heat and let it rest for a few minutes before serving. Serve hot, traditionally with crusty bread for dipping in the delicious sauce.