Bacalao con Pimientos y Cebolla

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 12/25/21
Alex Ortega / EyeEm / Getty Images
Prep: 15 mins
Cook: 20 mins
Soaking: 24 hrs
Total: 24 hrs 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
636 Calories
32g Fat
13g Carbs
74g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 636
% Daily Value*
Total Fat 32g 40%
Saturated Fat 5g 23%
Cholesterol 172mg 57%
Sodium 8124mg 353%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 74g
Vitamin C 48mg 239%
Calcium 222mg 17%
Iron 4mg 22%
Potassium 2156mg 46%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Salt cod sautéed in garlic-infused olive oil, then smothered in a "pisto" of peppers, onions, and tomatoes. It is such a simple and tasty dish. It is easy enough for a novice cook. Serve this fresh-tasting fish with homemade fried potatoes or rustic bread. This cod recipe is from the Basque Country or Pais Vasco.

Ingredients

  • 1 pound salt cod

  • 3 dried red peppers, such as pimientos choriceros or other sweet dried peppers

  • 1 large clove garlic

  • 1 medium yellow or white onion

  • 4 ounces Spanish virgin olive oil, for frying

  • 3 Italian green peppers

  • 3 medium ripe tomatoes

  • Salt, to taste

Steps to Make It

  1. Salted codfish must be soaked in water for AT LEAST 24 hours, preferably 48, before cooking. This is necessary to leach out the salt. Change the water 2 to 3 times in a 24-hour period. If the fish is not soaked for 24 to 48 hours, the fish will be so salty as to render it inedible.

  2. Rinse the salt cod in water before soaking. Place the fish in a glass baking dish or bowl and cover with cold water. Place in the refrigerator and then every 8 hours change the water. When ready to use, discard water, rinse fish again, and pat dry. Cut into 8 pieces and set aside.

  3. Remove stems from dried peppers and soak in a saucepan of hot water until softened.

  4. Peel and slice garlic lengthwise. Peel and chop onion. Remove stems and seeds from green peppers and chop into small squares.

  5. Pour about 4 ounces of olive oil into a large frying pan and heat on medium. Place garlic slices into oil and sauté for 2 minutes. Remove garlic slices before they brown and set aside for later. Place cod into the garlic-infused oil and fry on both sides for 5 to 10 minutes. Remove cod and set aside. Scrape the flesh from the inside of the rehydrated peppers and stir into the pan juices.

  6. In a separate large frying pan, sauté onion, peppers, and tomatoes in a few tablespoons of olive oil. Sauté for 8 to 10 minutes, stirring often. When vegetables have formed a "pisto," turn off heat.