Bacalao or Bacalhau à la Vizcaína

Ingredients for 4 servings:

• 4 pieces of stockfish (250 g each)
• 2 bay leaves
• 1 star anise
• 1 vegetable onion(s)
• 800 g onion(s), red
• 6 cloves garlic
• 6 bell pepper(s), red
• 1 tsp allspice de la Vera
• salt and pepper
• 50 ml olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 30 minutes; Total time approx. 2 days 1 hour

Stockfish Basque style

For this dish, you should use attractive center pieces of salt cod. Tail and belly pieces are not suitable. Soak the salt cod in cold water for two days. The water must be changed several times. To prepare, poach it in gently simmering water for ten minutes with two bay leaves, a peeled and halved sweet onion, and a star anise. Remove and let cool, then remove the bones and as much of the skin as possible. You should only have the fillet. Halve the peppers, remove the stems and white seeds. Then blanch them three times in boiling water, peel off the skin, and cut into pieces. Peel and dice the onions and garlic. Cook gently in a little olive oil for a quarter of an hour until soft. Then add the pepper pieces and a few minutes later the pimento (you can use milder or hotter depending on your taste). Purée with a little water using an immersion blender. Season with salt and pepper to taste. Fry the salt cod pieces in a non-stick pan in olive oil on both sides until golden brown. To serve, pour the hot onion/paprika sauce over the fish.