Bacalao a la Vizcaína (Vegetarian Version)

Bacalao a la Vizcaína is a traditional Spanish dish made with salted cod and a rich red pepper sauce. This vegetarian version captures the essence of the original using hearty ingredients, making it a flavorful and satisfying meal.

Ingredients

• Eggplant - 200 grams
• Red bell peppers - 2 medium
• Tomatoes - 200 grams
• Onion - 1 medium
• Garlic - 2 cloves
• Olive oil - 3 tablespoons
• Smoked paprika - 1 teaspoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Begin by preparing the eggplant. Cut it into cubes, sprinkle with salt, and let it sit for 15 minutes to draw out moisture. Rinse and pat dry.
2. While the eggplant is resting, roast the red bell peppers directly over a flame or under the broiler until charred. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove seeds, and chop.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
4. Add the eggplant cubes to the skillet and cook until they begin to soften, about 5-7 minutes.
5. Stir in the roasted red peppers, diced tomatoes, smoked paprika, bay leaf, salt, and black pepper. Mix well and let it simmer for 15-20 minutes until the mixture thickens.
6. Remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 38 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from bell peppers and tomatoes.
• High in dietary fiber due to eggplant and vegetables.

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