Cod fish (bacalao) in this style is synonymous with Basque Country. The tinned version is a take on the traditional dish that allows maximum enjoyment of the flavorful offering found at tapas bars across the country in convenient fashion. Always nice.
"Salsa vizcaína is a Basque classic made from choricero peppers and onions. This rendition and the tender cod it swaddles taste so uncannily homemade, you could serve it to a Spanish abuela and she wouldn’t bat an eyelid."
Bacalao a la Vizcaíno is a simple, popular dish from the Basque region that has variations far and wide, as different takes can be found in Cuba, Puerto Rico, and Mexico. As very satisfied customer Raymond R. notes, "I have tasted several variations of tinned cod in sauce and this is by far my favorite. The naturally firm cod is moist and tender. The savory sauce perfectly complements the mild fish flavor."
The preparation for each tin is simple: the cod is cut, dusted in rice flour and lightly (very lightly, tenderly, gently) fried in olive oil then tinned, with a touch of heat finishing the process with sealing and preservation.
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