Spanish Salt Cod in Biscayan Pepper Sauce

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This classic Basque dish features tender flakes of salt cod nestled in a silky, brick-red sauce made from dried choricero peppers, slow-cooked sweet onions, and fruity olive oil. Traditionally served with boiled potatoes or crusty bread, it is the kind of soulful, rustic cooking that defines the north of Spain.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 7 gSugar
• 44 gProtein
• 720 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 42 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Salt Cod

• 1.5 lbs (700 g) skin-on salt cod, desalted (see Cook's Note)
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 bay leaf
• 1 tbsp kosher salt

For the Biscayan Pepper Sauce

• 4 dried choricero peppers (or ñora peppers)
• 1 cup boiling water
• 1/2 cup (120 ml) extra-virgin olive oil
• 1 large yellow onion, finely diced (about 2 cups)
• 4 cloves garlic, thinly sliced
• 1 slice day-old white bread, crust removed
• 1/2 tsp sweet Spanish paprika (pimentón dulce)
• 1/2 tsp granulated sugar

To Serve

• Freshly ground black pepper, to taste
• 2 tbsp chopped flat-leaf parsley
• Crusty country bread or steamed white rice
• Lemon wedges

Directions

1. Place the potatoes in a small pot, cover with cold salted water, and simmer for 15-18 minutes until just tender; drain and keep warm.
2. Place the dried peppers in a small bowl, pour the boiling water over them, and soak for 20 minutes until softened. Drain, split the peppers, scrape out and discard the seeds, and pull the flesh from the skins; finely chop the flesh.
3. Pat the desalted cod dry with paper towels and cut it into 4 even portions. In a wide skillet or flameproof casserole, cover the cod with cold water, bring just to a gentle simmer, and cook for 6-8 minutes until it flakes easily with a fork; remove and reserve 1/2 cup of the cooking liquid.
4. In the same pan, wiped clean, heat the olive oil over medium-low heat. Add the onion and a generous pinch of salt and cook slowly for 18-20 minutes, stirring often, until deeply golden and jammy.
5. Add the garlic, chopped peppers, paprika, and bay leaf, and cook for another 3-4 minutes until fragrant. Tear the bread into small pieces, add it to the pan along with the reserved pepper-soaking liquid and 1/2 cup of the cod cooking liquid, and simmer for 8-10 minutes to meld the flavors; discard the bay leaf.
6. For a smoother sauce, blend the mixture with an immersion blender until silky; for a more rustic texture, mash it with a wooden spoon. Taste and adjust with sugar, salt, and pepper.
7. Gently nestle the cod portions into the sauce, spoon some over the top, and warm through for 3-4 minutes over low heat. Avoid stirring vigorously so the cod stays in tender pieces.
8. Serve immediately over the boiled potatoes, sprinkled with parsley and black pepper, with crusty bread or rice on the side and lemon wedges for squeezing over.

Cook’s Notes

• Desalting the cod is non-negotiable: soak 1.5 lbs of skin-on, bone-in salt cod in cold water for 36-48 hours, changing the water every 8 hours, and taste a tiny piece until the salt is pleasantly mellow.
• Dried choricero peppers give the sauce its signature brick-red color and sweet, smoky depth; ñora peppers are a milder but very traditional substitute.
• Slow-cooking the onions until deeply caramelized (not just translucent) is the real secret to a luxurious sauce — patience pays off here.
• Leftover sauce keeps in the fridge for up to 4 days and tastes even better the next day; gently reheat and add freshly poached cod.
• For a slightly lighter version, skip the bread thickener and simmer the sauce a bit longer to reduce naturally.

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