Bacalao a la Vizcaina (Basque Style Codfish Stew)

Bacalao a la Vizcaina (Basque Style Codfish Stew)

17
Milly Suazo 164

"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

9 h 15 m servings 475 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 42.3 g
  • 85%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 4353 mg
  • 174%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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!

Reviews

17
  1. 24 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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 prob...

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 s...

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...

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...

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 prob...

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.

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...

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. ...