As we mentioned before Vizcainian Codfish (Bacalao a la vizcaína) is a dish which was originated originally in Vizcaya, the northern part of the Basque country.
However, Vizcainian Codfish has adapted and evolved in Mexico to give birth to a new and particular version of the dish, which, by the way, is mainly eaten during Christmas and New Years’ Eve.
As you will find in the preparation process, the most important step to make this dish work has to do with desalting the cod. If you do not manage to this properly, the dish may result extremely salty for a regular palate.
*Note: If the cod starts to dry, add some water to the pepper mixture.
** If you are in Sydney, you can get Bacalao in Spanish or Italian Delis. Otherwise, try your fishmonger. I managed to find some as well at the Fish Markets