Vegan Bacalao a la Vizcaína
Bacalao a la Vizcaína is a treasured classic from the Basque Country, traditionally made with salt‑dried cod simmered in a rich, deep red pepper and tomato sauce. This fully vegan version replaces the fish with plant‑based ingredients that mimic its firm, flaky texture, preserving all the bold, aromatic, comforting flavour of the original dish — with no seafood, dairy, or animal products at all.
Shared by james
Time
60 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Main Ingredients;
- 400 g firm tofu (pressed) or king oyster mushrooms, cut into thick fish‑like chunks
- 2 medium onions, finely chopped.. 3 garlic cloves, minced
- 4 roasted red peppers (or fresh red bell peppers), chopped
- 2 large ripe tomatoes, chopped (or 200 g tomato passata)
- 1 green bell pepper, cut into strips.., 100 g pitted green olives, sliced.. 1 tbsp sweet smoked paprika
- ½ tsp hot smoked paprika (optional, for authentic warmth)
- 600–700 ml good vegetable stock.. 4–5 tbsp extra virgin olive oil
- Pinch of sugar (to balance tomato acidity).. Salt and black pepper to taste
- Fresh chopped parsley for garnish
- #Fish‑Texture Alternatives;
- You may also use hearts of palm or cooked young jackfruit for an even closer flaky texture
👩🍳 Instructions
- 1
Prep the base: If using tofu, press out excess moisture and pan‑fry lightly until golden on the outside; if using mushrooms or hearts of palm, sauté briefly to bring out their flavour. Set aside.
- 2
Make the sauce: Heat olive oil in a wide pan or clay pot. Cook the onions over low heat for 8–10 minutes until soft and golden. Add garlic and cook for 1 more minute until fragrant.
- 3
Build the stew: Stir in the roasted peppers, tomatoes, smoked paprika, and sugar. Simmer for 5 minutes until the tomatoes break down and meld together. Pour in the vegetable stock and bring to a gentle simmer.
- 4
Simmer: Add your chosen plant‑based “cod”, green pepper strips, and most of the olives. Lower the heat, cover, and simmer gently for 15–20 minutes so the flavours infuse and the sauce thickens slightly.
- 5
Serve: Taste and adjust salt and pepper. Scatter over the remaining olives and fresh parsley. Serve warm, traditionally with crusty bread or plain rice.