Ingredients
- 4 desalted cod loins (600 g)
- 3 onions
- 2 garlic cloves
- 4 tablespoons choricero pepper pulp
- 1 ripe tomato
- 50 g extra virgin olive oil
- 100 g white wine
- 200 g fish stock
- 1 slice of fried bread
- Salt to taste
Step-by-step
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- Put the onions, garlic and tomato in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 15 min/120°C/spoon speed until the onion is very softened.
- Add the choricero pulp and the fried bread and saute 2 min/100°C/spoon speed.
- Pour in the white wine and the stock and program 5 min/100°C/speed 2.
- Blend the sauce 30 sec/speed 6 until it is fine and glossy.
- Place the cod loins in the Varoma dish.
- Set the Varoma in place and program 12 min/Varoma/speed 1.
- Remove the cod and arrange it in a dish.
- Coat the cod with the vizcaina sauce and let it rest 5 minutes before serving.
Tips
- Very softened onion is the base of a good vizcaina.
- The fried bread helps give body to the sauce.
- Use well-desalted cod to control the salt.
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