Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)
I never met my grandfather, but I’ve heard enough stories to know he loved his cod. Born in Spain, he had a soft spot for slow-simmered dishes like caldo gallego, and especially bacalao a la vizcaína, a traditional Spanish cod stew cooked in olive oil with garlic, pimientos, and tomato sauce.
When he moved to Cuba, he brought that love with him. My grandmother would make bacalao a la vizcaína for Lent, Semana Santa, or anytime the craving hit.
This version is adapted from how my grandfather made cod stew in Cuba. It’s briny, rich, and slow-cooked with potatoes, peppers, and plenty of garlic. I didn’t grow up eating it, but after testing it a few times, it’s officially one of my favorite Cuban seafood dishes.
Don’t let the name fool you! This Spanish-style salted cod stew is pure comfort in a pot. Let me show you how to make it.
How to Soak Salted Cod
This Cuban‑Spanish codfish stew starts the night before. That’s how you know it’s an old-school recipe. The salted cod needs a long soak to drain ALLL that excess salt. I let it rest in a big bowl of cold water overnight in the fridge, changing the water a few times.
Trust me, it’s worth the patience. Skipping that step will leave you with a stew saltier than the Red Sea. Once the cod has soaked, I simmer it gently in fresh water until it’s just tender. Then I drain it and break it into big chunks.
How To Make Bacalao A La Vizcaina
Once the cod is cooked, it’s time to layer all the ingredients, starting with the potatoes first. I then add the peppers, onions, garlic, and the salted cod chunks. I pour in olive oil, tomato sauce, vino seco, and the sliced pimientos with their briny liquid. No fancy tricks, just ingredients doing their thing.
I keep the heat low and steady for about 25–30 minutes, just until the potatoes are fork-tender and the sauce looks para chuparse los dedos. 😍
The trick is to keep the heat low. Too hot, and the cod toughens up, which is no bueno. Low and slow lets the olive oil and tomato sauce turn into a rich, silky base. By the time it’s ready, the kitchen smells SO good.
I like to serve this dish over fluffy white rice and sweet plantains because that sweet and salty combo is truly chef’s kiss!
Now I see why my grandmother would make this Cuban-style codfish stew every Lent and on random Sundays, just because.
I like to think my grandfather would’ve loved my version. It’s a little garlicky, a little fragrant, but still full of the tender, flaky cod he adored. Some recipes are just meant to travel across generations.
Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)
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 vino seco, (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. Skipping this step will result in a very salty dish!
- 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, vino seco, 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. Check occasionally to prevent sticking or drying out. Add a splash of water if it looks too dry.
- Serve this codfish stew with white rice and sweet plantains. Enjoy!
