Cooking is a bridge between cultures, uniting stories and flavors that transcend borders. Today I invite you to discover Cod a la Vizcaína , a dish that embodies the essence of northern Spain and its evolution in Mexico. This recipe is an example of how tradition and adaptation can coexist in the same dish, offering a gastronomic experience that connects Europe and Latin America.
History and Origins of Codfish a la Vizcaína
Codfish a la Vizcaína has its roots in the Basque Country, specifically in the province of Vizcaya. Its history begins in the 16th century, when salting and drying techniques for cod allowed this fish to become an essential food for sailors and coastal communities.
The dish reflects the Basque tradition of using simple ingredients with precise techniques, achieving deep, comforting flavours. Originally, the recipe consisted of desalted cod, onions and a thick sauce made with bread or almonds. Over time, choricero peppers were incorporated, contributing its characteristic deep red colour and smoky flavour.
The Evolution of Cod in Mexico
When Basque immigrants arrived in Mexico, they brought with them their culinary traditions, including Bacalao a la Vizcaína . This dish found its way onto Mexico City tables, adapting to local tastes.
The Mexican version adds ingredients like fresh tomatoes, olives and capers, creating a balance between salty, sour and sweet. Today, it is a central element in Christmas and Easter celebrations, symbolizing the union of two cultures in one dish.
Ingredients for Codfish a la Vizcaína
For the cod:
500 g of salted cod.
Water (to desalinate the cod).
For the Vizcaína sauce:
2 choricero peppers, hydrated and blended.
3 fresh tomatoes, peeled and chopped (optional, Mexican style).
2 large onions, finely chopped.
3 cloves garlic, minced.
1/4 cup olive oil.
1 slice of white bread (optional, to thicken).
1/4 cup fish broth or water.
1/4 cup green olives.
2 tablespoons of capers.
Salt and pepper to taste.
Preparation of Codfish a la Vizcaína
Step 1: Desalt the cod
Rinse the cod under cold water to remove excess salt.
Place it in a container with water and refrigerate for 24-48 hours, changing the water every 8 hours.
Step 2: Prepare the Vizcaína sauce
Onion base: Heat the olive oil in a large frying pan. Sauté the onions and garlic over low heat until caramelized.
Add the peppers: Add the blended choricero peppers and mix well.
Tomatoes (optional): If you want the Mexican version, add the chopped tomatoes and cook until combined.
Thicken the sauce: Add the crumbled bread and fish stock, allowing the sauce to thicken slightly.
Season: Add salt, pepper, olives and capers. Cook over low heat for 10 minutes.
Step 3: Cook the cod
Drain the desalted cod and cut it into portions.
Place it in the Vizcaína sauce and simmer for 10-15 minutes, allowing it to absorb the flavors of the sauce.
Serving Suggestions
Serve with rustic bread or corn tortillas to enjoy the sauce.
Serve with a side of white rice or fresh salad to balance the intense flavors.
Garnish with fresh parsley leaves for a touch of color and freshness.
The Cultural Significance of Codfish a la Vizcaína
Cod a la Vizcaína is not only a dish, but a symbol of resilience and cultural exchange. In Spain, it represents the maritime heritage of the Basque Country. In Mexico, it is a tribute to the Basque influence on local gastronomy, adapted to Mexican ingredients and traditions.
During the holidays, cod brings families together around the table, telling stories of migration and mestizaje. This dish is a reminder of how cuisine can preserve cultural identity while evolving in new contexts.
A Journey of Flavors between Continents
Cod a la Vizcaína is a culinary experience that captures the best of two worlds. From the shores of the Basque Country to the streets of Mexico City, this dish continues to conquer palates with its combination of tradition and innovation.
I invite you to try this recipe at home and discover the flavors that connect two cultures in a single dish!
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