Upon my first visit to La Rioja, I ate this splendid salt cod dish that I try to re-create here today with genuine Spanish products we acquired a while ago. This bacalao-affair is all about red pepper-y color and aroma, a must-try for every gourmet’s palate.

Ingredients:
salt cod
olive oil
natural tomato sauce
onions, lots of
garlic cloves
roasted red pepper
flesh of pepper (so-called pimiento choricero), it comes in a jar as a sort of paste
sweet paprika powder (pimentón dulce)
cayenne pepper
dried or fresh rosemary
salt to taste
a good splash of dried red wine (Riojan would be perfect for this dish)

1. Desalt the cod in lots of water for 2 days prior to cooking, changing water 3 or 4 times per day.
2. Dice the onions and chop the garlic (or simply smash it) and sauté in abundant amount of olive oil. Add the flesh of pimiento choricero, rosemary, sweet paprika and cayenne pepper (if using).
3. Now it’s time to add the slices of cod and roasted red pepper. Season with salt and pour in some wine, reduce a bit and finally, add tomato sauce.
4. Let the whole thing cook on middle heat for 15′ or so (depends on how thick your cod is). Serve with peeled, boiled potatoes. Enjoy with a glass of red wine!

Related posts:

1. Bacalao a la Juanpi
2. Huevos a la extremeña
3. Nutty pasta sauce recipe
4. Lentil and chicken cannelloni
5. Tomato and onion sautéed chickpeas with scrambled egg and rosemary roasted potatoes