Bacalao a la Vizcaina (Basque Style Codfish Stew) Recipe - Allrecipes.com
Bacalao a la Vizcaina (Basque Style Codfish Stew) Recipe
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Puerto Rican Codfish Stew
What's cooking in Allentown? Milly's authentic stew. See more
  • READY IN 9+ hrs

Bacalao a la Vizcaina (Basque Style Codfish Stew)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    9 hrs 15 mins

Directions

  1. Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
  2. Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
  3. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
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Footnotes

  • Cook's Note:
  • In Puerto Rico, this stew is normally served with a side of white rice and/or boiled root vegetables like yucca, yautia, name and boiled green bananas. After plating, drizzle extra virgin olive oil over everything and add a slice of avocado on the side. Another option is to serve with a side of 'Funche' (also in my recipes) which is similar to polenta. YUMMMM!
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2010

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.

 
Most Helpful Critical Review
Dec 30, 2010

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.

 

18 Ratings

Oct 11, 2010

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!

 
Jan 10, 2011

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.

 
Nov 30, 2010

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.

 
Dec 07, 2010

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.

 
Jan 20, 2012

Excellent recipe, Ms. Suazo knows her Puerto Rican food.

 
May 07, 2014

This is an excellent recipe! Bacalao is a staple at our big family dinners but I never cared for it much because I found it plain and salty. I decided to try this recipe and everyone loved it! I halved the amount of capers and olives because I assumed it would come out salty but it didn't. I soaked the fish overnight and changed the water 3 times and it came out fantastic. I will use the full amount of olives next time. I prepared it with boiled Yucca and maduros. I also added some of my homemade sofrito. WOW!

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 42.3 g
  • 85%
  • Sodium
  • 4353 mg
  • 174%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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