Bacalao a la Vizcaína (Biscay-style cod), Spain and Mexico

Bacalao a la Vizcaína is a traditional Christmas dish in Mexico, inspired by the traditional Basque recipe and revisited with a Mexican touch. This salted cod recipe is simmered with tomatoes, peppers, potatoes, olives and capers for a flavorful result. Prepared gluten-free, this dish is ideal for the end-of-year celebrations. You can make it quickly with cod steaks, but the dish will not have the same taste!

Preparation time 20 mins

Cooking time 45 mins

Rest time 24 hrs

Total time 25 hrs 5 mins

Difficulty: intermediary

Servings: 4

Ingredients

500 g salted cod (desalted)
4 medium potatoes, diced
1 finely chopped onion
4 ripe tomatoes, peeled and crushed (or 400 g canned crushed tomatoes)
1 red peppers, cut into strips
1 yellow pepper, cut into strips
2 cloves of garlic, finely chopped
100 g pitted green olives
50 g capers
4 tbsp olive oil
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped to garnish
a few flaked almonds (for decoration)

Preparation

1
Desalting cod: If using salted cod, soak it in cold water for at least 24 hours, changing the water every 4 to 6 hours to remove excess salt. Drain and rinse the cod well before using it.
2
Cooking the cod: Place the desalinated cod in a saucepan with water and bring to the boil. Cook for about 10 minutes, until tender. Drain and let cool slightly, then crumble the cod into large pieces. Reserve.
3
Prepare the potatoes: Cook the diced potatoes in a pan of boiling salted water for about 10 minutes, until tender. Drain and reserve.
4
Brown the vegetables: In a large skillet or casserole dish, heat the olive oil over medium heat. Add the onion and fry until translucent. Add the garlic and peppers and sauté for another 5 minutes, until the vegetables are tender.
5
Add the tomatoes and seasonings: Add the crushed tomatoes and bay leaf. Simmer for 10 minutes, until the sauce begins to thicken. Season with salt and pepper to taste.
6
Stir in the cod and potatoes: Add the flaked cod pieces, cooked potatoes, olives and capers to the pan. Mix well to coat all sauce ingredients. Let it simmer for another 10 minutes so that the flavors blend well.
7
Serve: Remove the bay leaf and serve the Bacalao a la Vizcaína hot, garnished with chopped fresh parsley and a few slivered almonds for a touch of color and freshness.

Note

This recipe tastes even better the next day.

Keywords: Bacalao a la Vizcaína, Biscay-style cod, gluten-free cod recipe, bacalao recipe

Read it online: https://glutenevasion.fr/recette/bacalao-a-la-vizcaina-morue-a-la-biscayenne-espagne-et-mexique/