Bacalao a la Vizcaína

Desalt the Salted Cod Loins by placing them in a large bowl of cold water and refrigerating for 24–48 hours, changing the water every 6–8 hours until the fish tastes properly mellowed.

When the cod has desalted, drain and pat dry, remove any skin and bones, and cut into serving portions.

Rehydrate the Dried Choricero Peppers by placing them in very hot water for 20–30 minutes until pliable; discard stems and seeds, then scrape or puree the inner pulp to extract the deep red flesh.

Finely chop the Onion and mince the Garlic.

Warm a generous splash of Extra-Virgin Olive Oil in a wide skillet over medium heat, then add the chopped onion and cook gently until translucent and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more until fragrant.

Stir the choricero pepper pulp into the onion and garlic mixture, sauté briefly to marry flavors, then add enough Fish Stock to create a saucy consistency.

Tuck in a Bay Leaf, bring the sauce to a gentle simmer, and cook for 10–15 minutes so the flavors meld. Taste and adjust seasoning if needed.

If you prefer a smoother sauce, blitz briefly with a blender and pass through a fine sieve back into the pan; return to a gentle simmer.

Gently nestle the cod pieces into the sauce, spooning the sauce over the fish, and simmer very gently for 8–12 minutes until the cod is opaque and flakes easily.

Serve the bacalao hot, spooning extra sauce over each portion. It’s excellent with roasted potatoes, steamed greens, or thick slices of crusty bread to soak up the sauce.