Bacalao a la Vizcaina (Basque-Style Codfish Stew)

Name: Bacalao a la Vizcaina (Basque-Style Codfish Stew)
Prep time: 30 min
Cook time: 35 min
Total time: 545 min
Ingredients: 1 pound salted cod fish; 4 medium potatoes, sliced thick; 2 medium onions, sliced; 4 large hard-boiled eggs, sliced; 2 teaspoons capers; 2 large cloves garlic, minced; 0.25 cup pitted green olives; 1 (4 ounce) jar roasted red bell peppers, drained; 0.5 cup golden raisins; 1 large bay leaf; 1 (8 ounce) can tomato sauce; 0.5 cup extra virgin olive oil; 1 cup water; 0.25 cup white wine

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Bacalao (salted, dried codfish) stars in this Spanish-style fish stew from the Basque region of Spain. This traditional dish is popular in all Spanish-speaking countries; in fact, each country's version is slightly different. In Mexico, it's usually made for Christmas, New Year's Eve, and Lent. In Puerto Rico, it's enjoyed during Lent but also year-round. This is one of the Puerto Rican versions.

Recipe by Milly Suazo-Martinez

Updated on December 7, 2022

22

Prep Time:

30 mins

Cook Time:

35 mins

Additional Time:

8 hrs

Total Time:

9 hrs 5 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

1 pound salted cod fish
4 medium potatoes, sliced thick
2 medium onions, sliced
4 large hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
¼ cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ cup golden raisins
1 large bay leaf
1 (8 ounce) can tomato sauce
½ cup extra virgin olive oil
1 cup water
¼ cup white wine

Directions

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

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Tips

In Puerto Rico, this stew is normally served with a side of white rice and boiled root vegetables like yucca, yautía, ñame, or 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 (Puerto Rican polenta).

Nutrition Facts (per serving)

475	Calories
19g	Fat
32g	Carbs
42g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 475
% Daily Value *
Total Fat 19g	24%
Saturated Fat 3g	16%
Cholesterol 192mg	64%
Sodium 4353mg	189%
Total Carbohydrate 32g	11%
Dietary Fiber 4g	14%
Total Sugars 9g
Protein 42g
Vitamin C 36mg	178%
Calcium 139mg	11%
Iron 3mg	18%
Potassium 1521mg	32%

* 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.