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.
Ingredients
Scale
- 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)
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!
Notes
- Prep Time: 1440 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stewing
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 51 g
- Cholesterol: 70 mg
Keywords: Bacalao Vizcaina, salted cod, Cuban stew, Basque cuisine