Bacalao a la Vizcaína

Bacalao a la Vizcaína is a flavorful Basque dish featuring salted cod in a rich, tangy red pepper sauce. This keto version is low in carbs while retaining the authentic taste of traditional Spanish cuisine.

Ingredients

• Salted cod - 200g (soaked overnight)
• Olive oil - 3 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1 large, roasted and peeled
• Tomato puree - 100g
• Smoked paprika - 1 teaspoon
• Bay leaf - 1
• Water - 250ml
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Soak the salted cod in water overnight, changing the water at least once.
2. After soaking, drain and pat the cod dry. Cut it into serving pieces.
3. In a skillet, heat the olive oil over medium heat and add the chopped onion. Sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Blend the roasted red bell pepper with the tomato puree until smooth, then add this mixture to the skillet.
6. Stir in the smoked paprika, bay leaf, and water. Bring the sauce to a simmer.
7. Carefully add the pieces of cod to the skillet, ensuring they are submerged in the sauce.
8. Cover and simmer for about 15 minutes, or until the cod is cooked through and flakes easily.
9. Season with black pepper to taste and remove the bay leaf.
10. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 390
• Protein: 45 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.25 L

Health Benefits

• High in protein, which aids in muscle repair and growth.
• Rich in omega-3 fatty acids, promoting heart health.

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