Bacalao a la Vizcaina
A soulful Basque stew of rehydrated salt cod in a smoky, sweet red-pepper and tomato sauce that clings to tender potatoes. Bright sherry vinegar and chopped parsley lift the rich sauce for a comforting, convivial dish.
1 lb salted cod, desalted and cut into 6–8 pieces
8 cup water
4 tbsp olive oil
1 cup yellow onion, finely chopped
4 clove garlic, finely sliced
2 red bell pepper, roasted, seeded and peeled, then thinly sliced
1 can crushed tomatoes, 14 oz can
1 cup white wine
1 lb potatoes, peeled and cut into 1-inch cubes
1 tsp smoked paprika
1 tsp sweet paprika
1 tbsp sherry vinegar
1 tbsp capers, rinsed
1 bay leaf
1 bunch fresh parsley, chopped
1 tsp salt
1 tsp black pepper
1 pinch sugar
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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