Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)
This bacalao a la vizcaína is my family’s Spanish-style salted cod stew, made the way my grandfather did in Cuba. It’s rich and briny, with garlicky cod simmered in a tomato and pimiento sauce, layered over tender potatoes, peppers, and onions. We serve it with white rice and sweet plantains... the perfect Cuban twist on a classic Basque-inspired dish.
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!
Serving: 1serving (approx.), Calories: 465kcal, Carbohydrates: 30g, Protein: 51g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 115mg, Sodium: 5509mg, Potassium: 1870mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1223IU, Vitamin C: 64mg, Calcium: 155mg, Iron: 4mg
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