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

Bacalao a la Vizcaína is a traditional Mexican Christmas dish, inspired by the classic Basque recipe and given a Mexican twist. This salt cod stew is simmered with tomatoes, peppers, potatoes, olives, and capers for a rich and flavorful result. Gluten-free, this dish is perfect for the holidays. You can make it more quickly with cod fillets, but the flavor won't be quite the same!

Preparation time: 20 minutes

Cooking time 45 minutes

Rest time: 24 hours

Total time 25 hrs 5 mins

Difficulty: Intermediate

Servings: 4

Special diet: naturally gluten-free

Ingredients

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

Preparation

1
Desalting salt 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 thoroughly before using.
2
Cooking the cod: Place the desalted cod in a saucepan with water and bring to a boil. Cook for about 10 minutes, until tender. Drain and let cool slightly, then flake the cod into large pieces. Set aside.
3
Prepare the potatoes: Cook the diced potatoes in a saucepan of boiling salted water for about 10 minutes, until tender. Drain and set aside.
4
Sauté the vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the garlic and bell peppers and sauté for another 5 minutes, until the vegetables are tender.
5
Add the tomatoes and seasonings: Stir in the chopped tomatoes and bay leaf. Simmer for 10 minutes, until the sauce begins to thicken. Season with salt and pepper to taste.
6
Add the cod and potatoes: Add the flaked cod pieces, cooked potatoes, olives, and capers to the pan. Mix well to coat all the ingredients in the sauce. Simmer for another 10 minutes to allow the flavors to meld.
7
To serve: Remove the bay leaf and serve the Bacalao a la Vizcaína hot, garnished with fresh chopped parsley and a few slivered almonds for a touch of color and freshness.

Note

This recipe is even better the next day.

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