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Gluten-Free Bacalao a la Vizcaína (Salt Cod in Biscayne Sauce)

Name: Gluten-Free Bacalao a la Vizcaína (Salt Cod in Biscayne Sauce)
Prep time: 48 h
Cook time: 30 min
Total time: 48 h 30 min
Yield: 4 servings
Ingredients: 4 pieces of salt cod, soaked for 24–48 hours in cold water, changing water every 8 hours; 2 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 red bell pepper, finely diced; 1 dried ñora pepper (or use 1 tsp sweet paprika as an alternative); 3 ripe tomatoes, peeled and grated (or 1 cup pureed tomatoes); 1/4 tsp smoked paprika (optional for deeper flavor); Salt and pepper to taste; Fresh parsley, for garnish

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 20 minutes (plus 24-48 hours for soaking salted cod)

Cook Time: 30

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A traditional Basque dish featuring tender salt cod fillets simmered in a vibrant, slow-cooked tomato and pepper sauce. This adaptation keeps it gluten-free, soy-free, and dairy-free without sacrificing the soul of the original.

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What You’ll Need:

For the Cod

4 pieces of salt cod, soaked for 24–48 hours in cold water, changing water every 8 hours
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, finely diced
1 dried ñora pepper (or use 1 tsp sweet paprika as an alternative)
3 ripe tomatoes, peeled and grated (or 1 cup pureed tomatoes)
1/4 tsp smoked paprika (optional for deeper flavor)
Salt and pepper to taste
Fresh parsley, for garnish

Prepration for:Gluten-Free Bacalao a la Vizcaína (Salt Cod in Biscayne Sauce)

Step 1/4

Prep the Cod

Rinse and soak the salted cod in cold water for 24 to 48 hours, changing the water every 8 hours. Once soaked, pat dry and set aside.

Step 2/4

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Stir in red bell pepper and cook for another 5 minutes. Add the ñora pepper (previously soaked and de-seeded) or paprika and cook for 1 more minute. Stir in grated or pureed tomatoes, bring to a simmer, and let cook down for 10–15 minutes until thickened. Season with salt and pepper to taste.

Step 3/4

Cook the Cod

Nestle the cod fillets into the sauce, cover, and simmer gently for 10–12 minutes or until the fish flakes easily.

Step 4/4

🍽 Serving

Serve hot, garnished with chopped parsley. Excellent with a side of gluten-free crusty bread or over white rice.

Chef's Tips & Notes

Notes: To make it more hearty: Serve with a side of gluten-free paella or roasted potatoes. To enhance umami: Add a splash of dry white wine before simmering the sauce.

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Gluten-Free Bacalao a la Vizcaína (Salt Cod in Biscayne Sauce)