Spanish Codfish. Recipe

The recipe for Spanish Codfish, also known as Bacalao a la Vizcaína, is a traditional dish that has been enjoyed for centuries in Spain. Codfish has a long history in Spanish cuisine, dating back to the days when fishermen needed a way to preserve their catch for long journeys at sea. The process of salting and drying the cod allowed it to be stored for extended periods without spoiling.

Interestingly, the origins of using codfish in Spain can be traced back to the Basque region. The Basques were skilled fishermen who developed techniques for preserving and cooking codfish, and these methods gradually spread throughout the country.

Fun fact: Codfish is such an integral part of Spanish culinary culture that it is estimated that there are more than 4,000 traditional codfish recipes in Spain.

Now, let's dive into the recipe for Spanish Codfish:

Ingredients:
- 1 pound salted codfish
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 2 tomatoes, peeled and diced
- 1/4 cup pitted black olives, sliced
- 2 tablespoons capers
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:

1. Start by desalting the codfish. Rinse the fish under cold water to remove any excess salt. Then, place the codfish in a large bowl filled with cold water. Let it soak for at least 24 hours, changing the water every 8 hours. This process will rehydrate the fish and remove the excess salt.

2. Once the codfish has been desalted, drain the water and pat the fish dry with paper towels. Cut the codfish into small, bite-sized pieces and set aside.

3. In a large skillet or frying pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and cook until they become translucent and fragrant.

4. Add the sliced red and green bell peppers to the skillet and cook for another 5 minutes, until they start to soften.

5. Stir in the diced tomatoes, black olives, capers, sweet paprika, dried thyme, dried oregano, and red pepper flakes (if using). Mix well to combine all the ingredients.

6. Gently add the codfish pieces to the skillet, ensuring they are evenly distributed throughout the mixture. Season with salt and pepper to taste.

7. Reduce the heat to low, cover the skillet, and let the codfish simmer for about 15-20 minutes, or until the fish is cooked through and tender.

8. Once the codfish is cooked, remove the skillet from the heat and garnish with fresh chopped parsley.

9. Serve the Spanish Codfish hot, alongside some crusty bread or rice to soak up the flavorful sauce.

Optional: For a touch of acidity, you can squeeze some lemon juice over the dish before serving.

Now that you have learned how to prepare Spanish Codfish, it's worth noting that there are various other delicious codfish recipes in Spanish cuisine. Some popular alternatives include Bacalao a la Gallega, a dish from the region of Galicia, which is prepared by poaching the codfish with potatoes and serving it with a garlic and paprika sauce. Another well-known dish is Bacalao a la Portuguesa, originating from Portugal, which combines codfish with onions, tomatoes, and roasted peppers.

In conclusion, Spanish Codfish, or Bacalao a la Vizcaína, is a classic dish that is deeply rooted in Spanish culinary traditions. Its history and versatility make it a true staple of Spanish cuisine. So, gather your ingredients, take your time desalting the fish, and enjoy this flavorful and comforting dish that has stood the test of time. Buen provecho!

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