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My review
Bacalao a la Vizcaina (Basque Style Codfish Stew)
Milly Suazo-Martinez
"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 calsOriginal recipe yields 8 servings
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Directions
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- 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.
- 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.
- 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!
Nutrition Facts
Per Serving: 475 calories; 18.9 g fat; 31.6 g carbohydrates; 42.3 g protein; 192 mg cholesterol; 4353 mg sodium. Full nutrition
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Reviews
Read all reviews 2432 Ratings
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Most helpful positive review
10/8/2010
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...
Most helpful critical review
12/29/2010
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 prob...
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10/8/2010
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...
7/16/2010
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 s...
1/9/2011
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...
12/29/2010
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 prob...
11/26/2010
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.
12/2/2010
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.
5/7/2014
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...