Codfish Bizkaia style

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Codfish Bizkaia style

To cook Cod Bizkaia style you will need six cod deboned pieces, twelve "choricero" sundried capsicums, two onions, two slices of fried bread, six red tomatoes, salt and sugar.

Soak the cod the previous day changing the water three times. The capsicums also must be soaked in advance for at least five hours. In a saucepan, cook the cod in plenty of water just until it starts to boil. Remove the saucepan from the stove and remove the cod from the saucepan with care.

To prepare the Bizkaia style sauce, fry the cloves of garlic in plenty of oil over a low heat. Then add the onion, cut in slices, until cooked. Add the fried bread to thicken the sauce. Add the flesh of the sundried capsicums, the tomato, peeled and sliced, salt, and a pinch of sugar. Let it simmer and when ready, purée with a food mill.

Finally, put the slices of cod in an earthenware pot, skin side on top, on a base of Bizkaia style sauce and cover with more sauce. Let it simmer for a short time only and serve.