Bilbao cod, an excellent simple dish to prepare, with a delicious sauce of garlic and vinegar with a spicy point. The difference between bacalao to Bilbao and the Biscay resides, precisely, in this sauce, since the Biscay to the Biscay is characterized by cooking with crushed tomato and choriceros peppers, among other ingredients. Likewise, although this recipe that we share below can resemble the traditional cod to the Pil Pil, the truth is that it is also different. On this occasion the oil is not emulsified. If you want to learn to prepare this dish, keep reading and discover in recipes how to make cod to Bilbao, a recipe so simple that you will love it.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Bilbao cod ingredients: |
| 4 loins of cod 3 cloves of garlic 1 cayena or chilli |
| ADDITIONAL CHARACTERISTICS: Medium cost, fried, |
Bilbao cod ingredients:
1. We will start by chopping garlic. Then, we prepare the cod. If we can, we will buy it desalted to the salt point but, if not the case and buy it salty, we will put it soak 24-48 hours changing the water every 8 hours.
2. When you are fish, we put a pan on the fire with a good stream of oil. Once hot, add the pieces of desalted cod and cook them over high heat a minute on each side. We take out and reserve the loins.
3. In the same pan, we add a little more oil and, over medium heat, saute the rolled garlic and the piece of Cayena. Before the garlic is brown, we add the vinegar, remove and remove the pan from the fire to finish the cod recipe to the Bilbao.
Trick: There are also those who add the peppers to the sauce to integrate them.
4. hot, distribute all the sauce on fish. And ready to serve accompanied by roasted peppers! As you can see, making Bilbao cod is very simple and fast. The result is a spectacular, aromatic dish and with a spicy touch. Without a doubt, a really delicious way to enjoy this product. And to continue with the typical recipes of this area, do not miss the step by step to learn to prepare Basque cake.
