DISH RESEARCH · Dish
Bacalao a la Vizcaina
Basque salt cod served in a smooth red-onion, choricero-pepper and tomato sauce thickened with bread.
About Bacalao a la Vizcaina
Bacalao a la vizcaina is a Basque salt-cod dish served with a red choricero-pepper sauce. This profile follows Spain's official tourism recipe, a documented tomato-inclusive version thickened with bread.
The salt cod is deeply savoury and saline after soaking, set against sweet red onion, ripe tomato and the earthy fruitiness of choricero pepper. Garlic and olive oil give the sauce a rounded aromatic richness.
White cod flakes sit in a smooth brick-red sauce that coats the fish generously. The soaked bread gives the sauce a dense, velvety body, while the cod remains firm and moist beneath it.
Allergens in this recipe
Contains: Fish, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Bacalao a la Vizcaina
Biscayan-Style Salt Cod with Choricero Pepper and Tomato.
- Salt-cod loin slicesFirm flaky fish
- Red onionsSweet sauce body
- Ripe tomatoFruity acidity and colour
- Choricero peppersEarthy pepper pulp and red colour
- BreadSauce thickener
- Olive oilCooking medium and richness
- Garlic clovesAromatic oil infusion
- Choricero-pepper soaking waterSauce liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Salt-cod loin slices: . The official recipe's cod is soaked for 24 to 36 hours, establishing salt cod
- Red onions:
- Ripe tomato:
- Choricero peppers:
- Bread: . The source specifies ordinary bread, mapped to the established wheat-bread route without inferring a complete commercial formula
- Olive oil:
- Garlic cloves:
- Choricero-pepper soaking water: . The source adds water reserved from soaking the dried peppers
Origins & food traditions
Spain's official tourism site supplies the complete Basque recipe selected here, combining soaked salt cod with red onion, tomato, choricero pepper, bread, olive oil and garlic. Basco independently documents bacalao a la vizcaina as a Biscayan salt-cod dish centred on red onion and choricero pepper, while illustrating that established versions may omit tomato.
Countries
- Spain
- SpainCatalogue link pending review
Cuisines & regions
- Basque Cuisine
- Biscayan Cuisine
- Spanish Cuisine
- Basque CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.