Cod a la Viscaina

If you’ve never tried cooking bacalao or salt cod before, I hope this is the first dish you try it with. Believe me, you will love it!

Average: 4 (4 votes)


1 kilo dried salt cod, boned (and skinned if you prefer)
flour for dusting cod
1 kilo red peppers
60 ml olive oil
3 large onion, chopped
10 cloves of garlic, crushed
2 teaspoons flat leaf parsley, chopped
1 1/2 cups water
2 bay leaves
6 potatoes, finely sliced


Cover the cod with cold water and soak for 2 days, changing the water at least 5 times.
Over a direct flame, char the red peppers and then place them in a bowl and cover with cling film. This will make it easier to peel the peppers.
After a few minutes, when the peppers are cool enough to handle, peel and deseed them. Next, cut the peppers into strips and set aside.
Drain the cod, chop the cod into chunks and then dust with a little bit of flour and fry. Set aside when done.
Heat the oil in a skillet and saute the onion, garlic and parsley until the onion is wilted. Using a food processor or blender, pass the onion mixture along with the peppers and blend until smooth. Add 1 1/2 cups water to the pepper mixture. Return this to the skillet with a bay leaf and salt and pepper to taste.
Arrange the cod on top of the pepper mixture.
Cover and cook over a low heat for 20 minutes.
Cover and continue cooking over a low flame for about 20 minutes.
Arrange the sliced potatoes around the cod and bake in a pre-heated over (160 c fan forced) until the potatoes are cooked, around 20 minutes.
Garnish with chopped parsley.



If the cod starts to dry, add some water to the pepper mixture.
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