Baccalà alla viscaína is a tasty main course made with salt cod, tomato sauce, peppers, onions and garlic. Originating from the Basque region, it is characterized by a rich, intense flavor that delights the palate.
Fry the floured slices of salt cod, then place them in an oiled baking dish
Using the oil from browning the cod, sauté the bell pepper and then the garlic and onion
Finally layer on the cod in this order: tomato sauce, peppers, then the sautéed garlic and onion; bake in a hot oven for about 15 minutes
Pan
Wooden spoon
Store the baccalà alla viscaína in the refrigerator for up to 2 days
Baccalà alla viscaína is a traditional dish of Basque cuisine, also popular in some Italian regions
Italy
| Energy (kcal) | 145.67 |
| Carbohydrates (g) | 9.69 |
| of which Sugars (g) | 9.69 |
| Fat (g) | 1.81 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 20.22 |
| Fiber (g) | 6.22 |
| Sale (g) | 2.43 |
