Biscay Style Cod — Bacalao a la Vizcaína at Taperia La Mina
Our Biscay Style Cod (Bacalao a la Vizcaína) brings the bold, distinctive flavors of the Basque Country to Benidorm. This renowned dish features tender cod fillets simmered in a deep red sauce made from choricero peppers, roasted tomatoes, caramelized onions, and garlic. The sauce — known as “salsa vizcaína” — is one of the cornerstones of Basque cuisine, and it transforms simple cod into a dish of extraordinary depth and character.
The Legendary Salsa Vizcaína
Bacalao a la Vizcaína is considered one of the greatest dishes in all of Basque cuisine, and its fame extends throughout Spain and beyond. The sauce is built on choricero peppers (pimientos choriceros), which are dried red peppers soaked in water and then scraped to extract their intensely flavored pulp. Combined with slow-cooked onions, tomatoes, and garlic, this creates a sauce that is simultaneously sweet, savory, slightly smoky, and deeply rich.
Our Preparation at Taperia La Mina
We use thick, high-quality desalted cod loins for this dish. The cod is lightly floured and seared before being placed in the simmering vizcaína sauce, where it cooks gently until perfectly tender. The fish absorbs the sauce’s complex flavors while maintaining its delicate, flaky texture. We serve it with “cascada” potatoes — potatoes that are broken rather than cut, which thicken the sauce naturally and add body.
Pairing with Basque Cider and Wine
This classic Basque dish pairs beautifully with Basque cider (sidra) or a glass of Txakoli, the region’s crisp, slightly sparkling white wine. The wine’s acidity cuts through the richness of the sauce beautifully. Experience the iconic flavors of Basque cuisine at Taperia La Mina in Benidorm.