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Posts tagged ‘frisco’

Recipe of the day – Bacalao a la Vizcaina (Basque Style Codfish Stew)

Bacalao a la Vizcaina (Basque Style Codfish Stew) is a very popular Spanish dish known to every Latin American country. You will find hundreds of recipes for this dish as every country has their own version of it. The below is the Puerto Rican version. It is a relatively easy dish to prepare. In Puerto Rico is served year-round favorite but most popular during Lent. In Mexico is commonly served for Christmas or New Year’s Day.

Total time –  30 min prep; 45 min cook (after you have properly soaked the cod-fish in water several time to remove the salt; see below)

Yields – 8 servings

Serving suggestion – with white rice or any root vegetable such as yautia or yuca and your favorite side salad with avocado.


  • 1 pound salted cod-fish
  • 4 potatoes, sliced thick
  • 2 onions, sliced
  • 4 hard-boiled eggs, sliced
  • 2 teaspoons capers
  • 2 large cloves garlic, minced
  • 1/4 cup pitted green olives
  • 1 (4 ounce) jar roasted red bell peppers, drained
  • 1/2 cup golden raisins
  • 1 bay leaf
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup extra virgin olive oil
  • 1 cup water
  • 1/4 cup white wine


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.

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com


Recipe of the day – Mango-Shrimp Salsa

Total time – About 1 hr. including refrigeration time.

Yield – 4 cups

Serving suggestion – as a side dish or topping for grilled fish or chicken..


  • 2 firm, ripe mangoes, peeled, cut from pit, and cut into 1/2-inch dice
  • 1 small red onion, finely diced
  • 1/2 cup 1/4-inch diced cucumber
  • 1/2 cup 1/4-inch diced watermelon
  • 1 small jalapeño chile, stemmed, seeded, and minced
  • 1 cup cooked rock shrimp
  • 2 tbsp. freshly squeezed lime juice
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. minced fresh cilantro
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper


In large bowl combine all ingredients and mix together well. Cover and refrigerate at least 30 minutes or up to 24 hours

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com


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