Bacalao a la Vizcaina (Basque Style Codfish Stew)

Bacalao a la Vizcaina (Basque Style Codfish Stew)

16
Milly Suazo 150

"This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions."

Ingredients 9 h 15 m {{adjustedServings}} servings 475 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 42.3 g
  • 85%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 4353 mg
  • 174%

Based on a 2,000 calorie diet

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Directions

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  1. Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
  2. Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
  3. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Tips & Tricks
Frogmore Stew

See how to make a traditional South Carolina shrimp stew.

Venison Stew

See how to make a classic stew with venison, carrots, and potatoes.

Footnotes

  • Cook's Note:
  • In Puerto Rico, this stew is normally served with a side of white rice and/or boiled root vegetables like yucca, yautia, name and boiled green bananas. After plating, drizzle extra virgin olive oil over everything and add a slice of avocado on the side. Another option is to serve with a side of 'Funche' (also in my recipes) which is similar to polenta. YUMMMM!
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Reviews 16

  1. 22 Ratings

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Milly Suazo
7/21/2010

I must add that due to the overfishing of cod over the years, it is easier to find salted pollock (another white fish) sold as 'salted cod'. The term 'salted cod' has become a generic term for salted white fish. Pollock is less expensive, comes in convenient boned filets and works fine for this recipe. The flavor is less intense, but this might be a positive for those who didn't like salted cod because of that.

LatinaCook
10/11/2010

I feel like I just came back from my mom's kitchen in Puerto Rico! Let me tell you about this dish. It's heaven on Earth. I love the flavors and the different textures of this dish. If you don't like fish, you'd still like this. It is not "fishy". If you don't like raisins, you won't know they are there. They give a hint of sweetness to every bite. The capers and olives a hint of tanginess and a bit of saltiness, just enough to make it wonderful. You can serve this with a side of white rice or with some boiled roots (like yuca, malanga, yautia...etc) OR just do like I am doing right now...eat a bowl of it by itself before it dissapears. Thanks Milly!

foodcurious
1/10/2011

My family has been making codfish for years now, normally I don't really eat it so they try not to make it while am around. in this case I decided to make it for them, Wow it was delicious. They were all very impressed and they loved it.