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Salsa Vizcaina
Biscay Sauce


Makes about 600 ml sauce, enough for one small chick­en or 750 gr of salt cod.

This is usually prepared with dry salt cod, but is deli­cious too with chicken. If dried choricero peppers are not available, use a table­spoon of paprika.

 

  • 6 choricero peppers
  • 200 ml olive oil
  • I onion, chopped
  • 1 leek, chopped
  • 50 gr chopped serrano ham
  • 1 clove garlic, crushed
  • 2 tbsp chopped parsley
  • 150 ml white wine
  • Pinch of cayenne
  • 6 Marie biscuits (galletas María) *
  • 250 ml water

 

Remove the stems and seeds from the peppers. Cover them with water and boil for 5 min­utes. Leave them to soak. In a frying pan or earthenware cazuela, heat the oil and add the onion, leek, ham, and gar­lic. Let this soften very slowly for 30 minutes. Then add the parsley, wine, cayenne, the peppers with the liquid in which they cooked (or papri­ka if substituting), the biscuits, and water. Cook for 30 min­utes. Puree the sauce in a processor, then sieve it, press­ing hard on the solids. If cooking with cod, cut the cod, which has been desalted by soaking for 36 hours in sever­al changes of water, in small pieces. Simmer, covered in the sauce, for 30 minutes. For chicken, brown chicken pieces in oil, then add the sauce, cover and simmer until chicken is tender.

 

*Galletas María are a plain, not-too sweet biscuit (cookie). Graham crackers or plain breadcrumbs could be substituted.

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