Biscay-style salt cod with choricero peppers
A sauce of softened onions and choricero pepper pulp coats desalted cod.
Active time45 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 6 garlic cloves
- 3 white onions
- 3 red onions
- 5 g fresh parsley
- 4 raw desalted salt cod loins with skin, boneless
- 200 ml extra virgin olive oil
- 10 whole dried sweet choricero peppers
- 1 pinch of fine salt — optional
Preparation
Peel the onions and the garlic. Remove stems and seeds from the choricero peppers. Put in a pan of hot water and cook gently for about 10 min until softened. Drain, scrape out all the pulp with a spoon and discard the skins. Slice red and white onions.
6 garlic cloves3 white onions3 red onions10 whole dried sweet choricero peppers- saucepan
- sieve
- spoon
- knife
- chopping board
Heat the oil in a wide pan and gently colour the garlic cloves for about 3 min without burning. Pat the desalted cod dry and add skin-side down. Cook for about 2 min per side, then put on a plate. Keep all the oil and garlic in the pan.
4 raw desalted salt cod loins with skin, boneless200 ml extra virgin olive oil- saucepan
- kitchen paper
- spatula
- plate
Add all the onions to the same garlic oil. Cook over low-to-medium heat for about 30 min, stirring, until completely soft without burning. Add all the pepper pulp and cook for 5 min. Blend finely off the heat into a thick sauce.
- saucepan
- spoon
- immersion blender
Return the cod to the sauce and spoon it over. Cook gently for about 8 min until opaque and flaking easily. Continue if needed for the thickness. Taste before adding optional salt. Wash and chop the parsley, then scatter it over the cod.
5 g fresh parsley1 pinch of fine salt — optional- saucepan
- spoon
- knife
- board
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration