This is a traditional Basque recipe that, like many others, has evolved over time.
In the past, the “Vizcaína” sauce was made with red onions, the flesh of chorizo peppers that had been soaked beforehand, garlic and stale bread or biscuits. In other words, it did not originally contain tomato. It may have been adapted over time, perhaps because some people find the flesh of the chorizo pepper to be too strong so they made it milder using tomato sauce.
Shall we go on to the recipe?
🔸 4 salted cod loins
🔸 3 red onions
🔸 2 cloves of garlic
🔸 10 'choricero' peppers
🔸 1 leek
🔸 Flour or 3 slices of stale bread
🔸 Olive oil
🔸 The salted cod must be soaked in frequently-changed water for 24 hours before use.
🔸 To make the sauce: take a pan and add enough olive oil to cover the bottom. Cook the finely chopped onion on low heat until it begins to brown. Add the chopped garlic and leeks. Dice and add the bread and one or two spoonfuls of flour, just enough to thicken the sauce.
🔸 Remove the seeds from the peppers and leave them soaking in cold water. Bring to the boil and then change of the water. Bring to the boil again. They are now ready to use. Remove the skin and add the flesh to the sauce.
🔸 Strain through a purée sieve (never use a mixer) to obtain a smooth mixture. Place the cod on the sauce with the skin upward and cook on a slow flame for a few minutes. Enjoy!