Name: Bacalao Vizcaina: 7 Reasons to Love This Spanish Dish
Prep time: 24 h
Cook time: 55 min
Total time: 24 h 55 min
Cuisine: Cuban
Ingredients: 1 lb boneless salted cod filets; 2 large Russet potatoes (sliced); 1 medium yellow onion (sliced); 1 medium green bell pepper (cut in strips); 3 cloves garlic (minced); 1/3 cup olive oil; 1/3 cup water; 1/3 cup dry white wine; 1 teaspoon white vinegar; 8 ounces tomato sauce; 7 ounces pimientos (sliced)

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Bacalao Vizcaina is a captivating Spanish-style salted cod stew that brings a rich blend of flavors to your dining table. This traditional dish is a culinary masterpiece, featuring garlicky cod simmered in a vibrant tomato and pimiento sauce, layered over tender potatoes, peppers, and onions. Every bite is a taste of history, as this dish has roots in both Spain and Cuba, where my family has lovingly prepared it for generations. Let’s dive into how to create this comforting and delicious meal!

Why You’ll Love This Bacalao Vizcaina

This dish is not just food; it’s an experience. Here are several reasons why you’ll adore this traditional Bacalao recipe:

Flavorful and Comforting: The combination of cod, potatoes, and a rich sauce creates a hearty meal.
Easy to Make: The Bacalao Vizcaina cooking method is straightforward, making it perfect for weeknight dinners.
History and Culture: This dish embodies the essence of Basque cuisine, connecting you to its historical origins.
Nutritious: Packed with protein and healthy fats, it’s a wholesome choice for any meal.
Versatile: You can serve it with various sides, enhancing the dining experience.
Family Tradition: Making this dish can become a cherished family tradition, just like in my home.
Gluten-Free: Suitable for those with dietary restrictions, making it a safe option for gatherings.

Ingredients for Bacalao Vizcaina

Gather these items:

1 lb boneless salted cod filets
2 large Russet potatoes (sliced)
1 medium yellow onion (sliced)
1 medium green bell pepper (cut in strips)
3 cloves garlic (minced)
1/3 cup olive oil
1/3 cup water
1/3 cup dry white wine
1 teaspoon white vinegar
8 ounces tomato sauce
7 ounces pimientos (sliced)

How to Make Bacalao Vizcaina Step-by-Step

Step 1: The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours, changing the water 2–3 times during soaking.
Step 2: Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.
Step 3: Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.
Step 4: In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.
Step 5: Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.
Step 6: Pour in the oil, water, dry white wine, tomato sauce, and the sliced pimientos (with their liquid).
Step 7: Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork.
Step 8: Serve this codfish stew with white rice and sweet plantains. Enjoy!

Pro Tips for the Perfect Bacalao Vizcaina

Keep these in mind:

Soaking the cod is crucial to reduce saltiness.
Check the dish occasionally to prevent sticking; add a splash of water if necessary.
Consider using fresh vegetables for enhanced flavor.
Cook the dish slowly for deeper flavor development; this is an essential Bacalao Vizcaina preparation tip.

Best Ways to Serve Bacalao Vizcaina

Here are some delicious serving suggestions:

Serve alongside fluffy white rice to soak up the sauce.
Pair with sweet plantains for a delightful contrast in flavors.
Consider adding a side salad for a refreshing balance to the meal.

How to Store and Reheat Bacalao Vizcaina

To store leftovers, place them in an airtight container in the fridge. The flavors will deepen as it sits. For reheating, gently warm in a pan over low heat, adding a bit of water if necessary. This dish is excellent for meal prep, making it easy to enjoy throughout the week.

Frequently Asked Questions About Bacalao Vizcaina

What’s the secret to perfect Bacalao Vizcaina?

The secret lies in the soaking process of the cod and the balance of flavors in the sauce. Using fresh ingredients will elevate the dish significantly.

Can I make Bacalao Vizcaina ahead of time?

Absolutely! Bacalao Vizcaina tastes even better the next day as the flavors meld together. Just store it properly in the fridge.

How do I avoid common mistakes with Bacalao Vizcaina?

Common mistakes include not soaking the cod long enough or overcooking the vegetables. Keep an eye on the cooking time for the best texture.

Variations of Bacalao Vizcaina You Can Try

Here are some exciting twists to explore:

Try adding olives for a briny kick.
Incorporate different vegetables like carrots or zucchini for variety.
Experiment with spices like paprika to enhance the flavor profile.

For more delicious recipes, check out our latest recipes or try making creamy potato soup as a comforting side dish. You can also explore sweet potato biscuits for a delightful twist on traditional flavors.

Bacalao Vizcaina: 7 Reasons to Love This Spanish Dish

Author: basmer
Total Time: 1495 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Bacalao a la Vizcaina is a Spanish-style salted cod stew, rich and briny, with garlicky cod simmered in a tomato and pimiento sauce, layered over tender potatoes, peppers, and onions.

Instructions

The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking.
Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.
Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.
In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.
Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.
Pour in the oil, water, dry white wine, tomato sauce, and the sliced pimientos (with their liquid).
Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork.
Serve this codfish stew with white rice and sweet plantains. Enjoy!