Bacalao a la Vizcaina

Method

Soak the salt cod overnight in cold water, changing the water several times. Prepare the piparra sauce by rehydrating the guindilla peppers in warm water, then blend with roasted red peppers, garlic, and a little stock to create a smooth paste. Heat olive oil in a large cazuela and gently fry diced onions and garlic until soft, then add the tomato sauce and paprika, cooking for 10 minutes. Drain the cod and poach it gently in the stock for 8-10 minutes until tender, then carefully arrange it in the sauce. Stir through the piparra pepper paste and simmer together for 5 minutes to marry the flavours. Garnish with sliced hard-boiled eggs and serve directly from the cazuela with crusty bread.