Recipes Soups, Stews and Chili Recipes Stews Seafood Bacalao a la Vizcaina (Basque-Style Codfish Stew) 4.7 (47) 34 Reviews 22 Photos 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 22 22 22 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. LatinaCook 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). I Made It Print Nutrition Facts (per serving) 475 Calories 19g Fat 32g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved