To do it Biscay sauce of the cooking course I had thought of a classic, this Vizcaína cod recipe.
The Biscay sauce it is a classic in many homes. In this type of sauces, such as green sauce, it often happens that each house has its own recipe, for example the big dispute is whether or not it has tomato, whether or not it has ham bones, bread, cookies, apple, etc. Really, any type of Vizcaína sauce is a luxury and after trying a few I prefer the one with tomato and boneless.
Potatoes with cod: keys to make them come out like grandmother
Ingredients for 4 people
- In addition to 4 very beautiful cod supreme, we will need olive oil for the sauce, 1/2 kg of onions, 3 garlic, parsley, 400 grams of tomatoes, 4 chorizo peppers, 25 grams of bread and salt.
Preparation of cod a la Vizcaína
We desalinate cod as I taught you in this same cooking course: How to desalinate cod.
In addition, we make the Vizcaína sauce. Cut the onion into very fine julienne strips and sauté it with olive oil, a pinch of salt and covered to make it sweat. It should not brown.
Next we add the garlic, the parsley stick and the bread. Sauté everything together a little.
We add the meat of the chorizo peppers that we have had to soak since the day before with a weight on top so that they hydrate well. The way to remove the meat is to open them in half and with the tip we scrape. Another way is to grind them with a little water and pass them through the Chinese to remove the skin. We also add the peeled tomatoes. let it cook for about 30 minutes.
We go through the food mill and then through the Chinese, there should be a thick sauce.
We scald the cod in water, start with cold water and remove when the water begins to smoke, but it does not have to boil.
In a casserole (usually made of clay or in my case of cast aluminum) we put a little biscay sauce and on top the cod drained from the water. On top we cover with the rest of the sauce and bake at 170 ºC for about 15 minutes.
The Biscay sauce It is especially served with cod, as you can see here, but it is also used to accompany other fish or even meats, such as veal snouts and hands, pig’s trotters, etc.
We can decorate the Vizcaína cod recipe With some strips of bell pepper and in the sauce we mash some apples, which gives it a very good sweet and sour taste.
Directly to the Palate | Cooking class. Index
Directly to the Palate | Biscay-type cod (cod with peppers). Prescription