Traditional Basque Cod and Chorizo Casserole - Bacalao a la Vizcaína
For many years cod has been a staple fish throughout Europe . But it was in the Basque Country , a place with a strong fishing tradition, where cod a la vizcaína as we know it today began to be...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shawsiberian.co.uk.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Saute pan
- Stove
- Oven
- Spoon
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
- Colander
- Kitchen towel
- Serving platter
Ingredients
- 500g Bacalao (salt cod)
- 150g Fresh Cooking Chorizo Picante
- 2 Onions, finely chopped
- 4 Garlic cloves, finely chopped
- 400 g Piquillo Peppers
- 1 Chopped tomatoes, 3 plum or 1 tin
- 1 jar pitted green Manzanilla Olives
- 1 tablespoon El Angel Sweet Paprika
- 100ml White Wine - Caballo Oscuro Viura Chardonnay
- 100ml Fish stock or water
- 3 tbls Good quality olive oil - Almaoliva Arbequino
- Salt
- pepper
- Chopped Parsley for garnish
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