Wash the choricero peppers then remove the seeds and the stems. Next, add them to a saucepan and blanch them three times, i.e., start with clean cold water and bring to a boil, then change the water and repeat the process. Remove the pulp from the pepper by scraping it with a knife, and set to one side.
Cut the onion julienne and add it to a saucepan with oil at a medium temperature. Next, chop the leek and garlic and add them to the saucepan. Leave everything to cook for 2 hours, or until they are well poached.
After 2 hours, add the sliced stale bread. Add the white wine, wait for the alcohol to evaporate, then add the choricero peppers. Next, add the fish stock that has first been heated, then leave everything to cook and reduce for another half an hour. Once reduced and cooked, blend the mixture in a food processor then pass through a sieve. Season to taste and, if required, reduce it again.
Cut the cod into pieces and heat it in the sauce.
Add flakes of cod to the plate and top with one tablespoon of the Biscay sauce.
Made with the two most commonly used grape varieties in the different areas, this rosé wine is very har-monious and balanced on the palette, combining an aromatic note with a full body. Perfect for pairing with fish such as cod in its various recipes.