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Cod and aubergine caprice with pil-pil and vizcaína sauces


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Pendiente traducción.


Start by finely slicing the peppers and onion in julienne and then sautéing them. Next, slice the aubergine, dust in flour, dip in egg and fry it in plenty of oil.

If the cod is fresh, you will not need to desalt it; otherwise, it is essential to soak it in water for at least twenty-four hours, changing the liquid at least three times.

The next step consists in confiting (poaching) the cod in oil which has been previously aromatized with garlic. It is best to use a high-sided pan which is no wider than the space taken up by the cod; otherwise you will unnecessarily need more oil. Keep at a constant temperature of 120º C for about five minutes. It is essential that it does not boil at any time whatsoever, because the idea is to poach the cod in the oil, respecting the specified time. Otherwise, the fish will dry out and lose quality.

For the vizcaína sauce, sauté the vegetables and then add the remaining ingredients, namely the toast, choricero peppers (dried red peppers used in chorizo making), the fumet and bay leaf and cook for twenty minutes before finally blending all the ingredients.

The dish is to be presented in successive layers of aubergine, vegetables and cod, always finishing off with a layer of aubergine. Whisk the oil used to poach the cod to make the pil-pil and decorate all around with the vizcaína sauce.

Where to try it

This dish is superbly done at the restaurant Casa Zabala.
Cod and aubergine caprice with pil-pil and vizcaína sauces
  • 1 large aubergine
  • 2 green peppers
  • 2 red peppers
  • 2 onions
  • 800 gr. Cod
  • ½ l. 0.4% olive oil
  • 2 garlic cloves
  • 3 eggs
  • Flour
  • For the vizcaína sauce:
  • 3 garlic cloves
  • 2 onions
  • 1 tomato
  • 6 choricero peppers
  • Fumet
  • Toast
  • Oil, salt
  • 1 bay leaf