In Vizcaya, cod reigns as the indisputable king. From time immemorial, the Basques have braved the depths of the Atlantic Ocean in search of this prized fish, which once salted was relied upon as the most convenient food in Basque homes.
Today there are various dishes based on this fish, which reaches levels of true delicacy: bacalao al pil-pil (cod in its own sauce), bacalao a la vizcaina (cod in pepper sauce), and bacalao club ranero (cod in a tomato sauce).
Nevertheless, the cuisine of Vizcaya is not
only made up of cod. Also memorable are its fish specialties such
as marmitako (a tuna stew), chipirones en su tinta (squid in their
own ink), merluza a la ondarresa (hake with baby clams); the preparation
of its meat products such as callos y morros a la vizcaína
(tripe and snouts in a tomato sauce), lengua estofada (stewed
tongue), and chuletón de Berriz (beef chop); its vegetables
such as menestra de verduras (mixed vegetables) and pimientos
rellenos (stuffed peppers); and its desserts such as pasteles
de arroz (custard pie) and canutillos (custard horns).