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Bacalao a la Vizcaina (Basque Style Codfish Stew)

Bacalao a la Vizcaina (Basque Style Codfish Stew)

Name: Bacalao a la Vizcaina (Basque Style Codfish Stew)
Prep time: 30 min
Cook time: 45 min
Total time: 8 h 75 min
Yield: 8 servings
Ingredients: 1 pound salted cod fish; 4 potatoes, sliced thick; 2 onions, sliced; 4 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 bay leaf; 1 (8 ounce) can tomato sauce; ½ cup extra virgin olive oil; 1 cup water; ¼ cup white wine

Rating: 4.67 stars

43 Ratings
30 Reviews
20 Photos

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.

By Milly Suazo-Martinez

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Recipe Summary

prep:

30 mins

cook:

45 mins

additional:

8 hrs

total:

9 hrs 15 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

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!

Nutrition Facts

Per Serving:

475 calories; protein 42.3g; carbohydrates 31.6g; fat 18.9g; cholesterol 192.3mg; sodium 4353.3mg. Full Nutrition

Reviews (30)

Most helpful positive review

LatinaCook

10/11/2010

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! Read More

Helpful

(38)

Most helpful critical review

BRG

12/30/2010

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. Read More

Helpful

(10)

43 Ratings

5 star values: 33
4 star values: 6
3 star values: 4
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LatinaCook

10/11/2010

Helpful

(38)

Milly Suazo-Martinez

07/21/2010

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. Read More

Helpful

(32)

foodcurious

01/10/2011

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. Read More

Helpful

(19)

DiamondGirl amanecer

11/30/2010

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. Read More

Helpful

(11)

BRG

12/30/2010

Helpful

(10)

SWRDPRINCESS

12/07/2010

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. Read More

Helpful

(9)

Brooklyncookin

05/07/2014

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! Read More

Helpful

(7)

reluctant chef

04/07/2012

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! Read More

Helpful

(6)

ddguzman

01/20/2012

Excellent recipe Ms. Suazo knows her Puerto Rican food. Read More

Helpful

(6)

More Reviews

Back to Bacalao a la Vizcaina (Basque Style Codfish Stew)

All Reviews for Bacalao a la Vizcaina (Basque Style Codfish Stew)

- of Reviews

Bacalao a la Vizcaina (Basque Style Codfish Stew)

Servings Per Recipe: 8
Calories: 474.5

% Daily Value *

protein: 85 %

carbohydrates: 10 %

dietary fiber: 15 %

sugars:

fat: 29 %

saturated fat: 16 %

cholesterol: 64 %

vitamin a iu: 18 %

niacin equivalents: 106 %

vitamin b6: 59 %

vitamin c: 59 %

folate: 13 %

calcium: 14 %

iron: 18 %

magnesium: 41 %

potassium: 43 %

sodium: 174 %

thiamin: 30 %

calories from fat:

*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.

Reviews for: Photos of Bacalao a la Vizcaina (Basque Style Codfish Stew)

1 of 30

All Reviews

LatinaCook

10/11/2010

Helpful

(38)

Milly Suazo-Martinez

07/21/2010

Helpful

(32)

foodcurious

01/10/2011

Helpful

(19)

DiamondGirl amanecer

11/30/2010

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.

Helpful

(11)

BRG

12/30/2010

Helpful

(10)

SWRDPRINCESS

12/07/2010

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.

Helpful

(9)

Brooklyncookin