Bacalao a la Vizcaina (Basque Style Codfish Stew)13 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 9 hr 15 min
“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.” - by Milly Suazo
Original recipe yields 8 servings
- 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.
- 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.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Amount Per Serving (8 total)
- 475 cal
- 18.9 g
- 31.6 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 ..." See morewhite 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."
"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 ..." See morefish, 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!"
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