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.
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