Recipe by Milly Suazo
"This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salted cod fish
potatoes, sliced thick
hard-boiled eggs, sliced
2 large cloves
pitted green olives
1 (4 ounce) jar
roasted red bell peppers, drained
1 (8 ounce) can
extra virgin olive oil
I must add that due to the overfishing of cod over the years, it is easier to find salted pollock (another white fish) sold as 'salted cod'. The term 'salted cod' has become a generic term for salted white fish. Pollock is less expensive, comes in convenient boned filets and works fine for this recipe. The flavor is less intense, but this might be a positive for those who didn't like salted cod because of that.
I had high expectations for this due to all the interesting flavor combinations involved, but it turned out sort of bland. Maybe rosemary would help, and definitely salt and pepper. I would probably do it in the oven next time, rather than the stovetop.
I feel like I just came back from my mom's kitchen in Puerto Rico! Let me tell you about this dish. It's heaven on Earth. I love the flavors and the different textures of this dish. If you don't like fish, you'd still like this. It is not "fishy". If you don't like raisins, you won't know they are there. They give a hint of sweetness to every bite. The capers and olives a hint of tanginess and a bit of saltiness, just enough to make it wonderful. You can serve this with a side of white rice or with some boiled roots (like yuca, malanga, yautia...etc) OR just do like I am doing right now...eat a bowl of it by itself before it dissapears. Thanks Milly!
My family has been making codfish for years now, normally I don't really eat it so they try not to make it while am around. in this case I decided to make it for them, Wow it was delicious. They were all very impressed and they loved it.
This dish was spectacular. I can`t believe salted cod can be so good. I didn`t have capers, so used more green olives and used rose wine instead. And I roasted peppers in my oven. Very good.
I first had this in Mexico on New Year's Eve and it was delightful. I changed it to match what I remembered by using fresh cod and omitting the eggs and it was still very good.
Excellent recipe, Ms. Suazo knows her Puerto Rican food.
Excellent recipe. I made the tomato sauce ahead of time from scartch adding mushrooms, one red pepper in quarters for flavor, fresh basil from the garden and serrano pepprers to make it spicy.
Everything esle was per the recipe.
Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacalao a la Vizcaina (Basque Style Codfish Stew)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What's cooking in Allentown? Milly's authentic stew.
This simple lamb stew is too good to eat just once a year.
Now here’s what we should be eating for St. Patrick’s Day!