Bacalao a la Vizcaína

Instructions

1. Step 1

   Pat the cod dry and inspect each portion carefully, removing any remaining bones.

   Ingredients used: 800.0 gr salt cod

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 ml Olive Oil, 600.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Reduce to low heat and continue cooking the onion until very soft and translucent.

   Timer: 20 min (fixed)

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic and choricero pepper, raise to medium heat, and stir until fragrant and well combined.

   Timer: 3 min (fixed)

   Ingredients used: 90.0 gr Choricero Pepper Paste, 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the bread and fish stock. Bring to a gentle simmer, then cook over low heat until the bread is soft and the sauce has slightly thickened.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 gr Bread, 250.0 ml Fish Stock

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Remove the Dutch oven from the heat and blend the sauce until smooth. Return it to low heat.

   Timer: 3 min (fixed)

   Cookware: Dutch oven, Immersion Blender

7. Step 7

   Nestle the prepared cod portions into the sauce. Cover and cook gently over low heat until the cod flakes easily and reaches 63°C at its thickest point.

   Timer: 10 min (fixed)

   Cookware: Dutch oven

8. Step 8

   Remove the Dutch oven from the heat and let the cod rest in the sauce before serving.

   Timer: 5 min (fixed)

   Cookware: Dutch oven