Bacalao a la Vizcaína
Bacalao a la Vizcaína is a traditional dish from the Basque Country in northern Spain, though it’s also very popular in Mexico and across Latin America, often appearing at Christmas and Easter gatherings.The central ingredient is bacalao — salt-cured cod — which is rehydrated and desalted before cooking. The “Vizcaína” part refers to the sauce, a rich and savory Basque-style red sauce made primarily with ingredients such as:Dried red peppers (traditionally choriceros or pimientos morrones)Tomatoes (used more often in Latin American versions)Garlic and onionsOlive oilSometimes olives, capers, and potatoesThe sauce is simmered until thick and deeply flavorful, then mixed with pieces of the flaked cod. The result is a hearty, slightly sweet and smoky stew that balances the saltiness of the fish with the richness of the sauce.
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Ingredients
For the cod
- 600 g salted cod fillets (about 1⅓ lbs)
- Water for soaking
For the sauce
- 4 tablespoons olive oil
- 1 large onion finely sliced
- 3 cloves garlic minced
- 2 large tomatoes peeled and chopped (or 1 cup canned crushed tomatoes)
- 4 dried red peppers (pimientos choriceros) or 2 roasted red bell peppers, peeled and chopped
- 1 small bay leaf
- ½ cup green olives sliced
- 1 tablespoon capers (optional)
- 2 medium potatoes peeled and cut into chunks (optional, common in Mexican style)
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Rinse the salted cod under cold running water.
- Soak it in cold water for 24–36 hours in the refrigerator, changing the water every 8 hours.
- When ready, drain and cut into pieces.
- Heat olive oil in a large pan over medium heat.
- Add the onion and cook until translucent, about 8–10 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Mix in the peppers and tomatoes, stirring until soft and the sauce thickens a bit — around 10–15 minutes.
- Add the bay leaf. Season lightly with salt and pepper.
- Add the cod pieces (and potatoes if using).
- Stir gently to coat with the sauce.
- Lower the heat, cover, and let simmer for about 20–25 minutes, stirring occasionally. The cod should flake easily, and the flavors should meld beautifully.
- Add the olives and capers during the last 5 minutes of cooking.
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley just before serving.
Serve with:Crusty bread, steamed rice, or roasted vegetables — and perhaps a glass of dry white wine.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 419kcal (21%)Carbohydrates: 34g (11%)Protein: 32g (64%)Fat: 18g (28%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 65mg (22%)Sodium: 417mg (18%)Potassium: 1607mg (46%)Fiber: 7g (29%)Sugar: 10g (11%)Vitamin A: 4618IU (92%)Vitamin C: 191mg (232%)Calcium: 77mg (8%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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