Name: Bacalao Vizcaina: 7 Authentic Steps to Delightful Flavor
Prep time: 24 h
Cook time: 55 min
Total time: 24 h 55 min
Cuisine: Spanish
Ingredients: 1 lb boneless salted cod filets; 2 large Russet potatoes (sliced); 1 medium yellow onion (sliced); 1 medium green bell pepper (cut in strips); 3 cloves garlic (minced); 1/3 cup olive oil; 1/3 cup water; 1/3 cup vino seco (dry white wine); 1 teaspoon white vinegar; 8 ounces tomato sauce; 7 ounces pimientos (sliced)

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Bacalao Vizcaina is a beloved Spanish-style salted cod stew that brings together rich flavors and hearty ingredients. This dish, known for its deep, briny taste, is layered with tender potatoes, vibrant peppers, and robust spices, making it a staple in Basque cuisine. My family recipe, inspired by traditional cooking methods, offers a unique twist that reflects our Cuban heritage. Let’s dive into the world of Bacalao Vizcaina and discover how to create this delightful meal at home!

Why You’ll Love This Bacalao Vizcaina

This traditional Bacalao recipe is not only delicious but also versatile and easy to prepare. Here are a few reasons why you’ll adore this dish:

Rich Flavors: The combination of salted cod and tomato sauce creates a savory depth that is irresistible.
Easy to Cook: With simple steps, you can master how to make Bacalao Vizcaina in no time.
Healthy Ingredients: Packed with protein from the cod and nutrients from the vegetables, it’s a wholesome meal.
Family-Friendly: Everyone will love this Spanish bacalao dish, making it perfect for family dinners.
Meal Prep Friendly: Bacalao stew with peppers keeps well, making it ideal for leftovers.
Regional Variations: You can easily adjust the recipe to suit your taste or dietary needs.
Authentic Experience: Bringing a piece of Basque culture into your kitchen is a rewarding experience.

Ingredients for Bacalao Vizcaina

Gather these items:

1 lb boneless salted cod filets
2 large Russet potatoes (sliced)
1 medium yellow onion (sliced)
1 medium green bell pepper (cut in strips)
3 cloves garlic (minced)
1/3 cup olive oil
1/3 cup water
1/3 cup vino seco (dry white wine)
1 teaspoon white vinegar
8 ounces tomato sauce
7 ounces pimientos (sliced)

How to Make Bacalao Vizcaina Step-by-Step

Step 1: The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking.
Step 2: Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.
Step 3: Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.
Step 4: In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.
Step 5: Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.
Step 6: Pour in the oil, water, vino seco, tomato sauce, and the sliced pimientos (with their liquid).
Step 7: Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork.
Step 8: Serve this cod in Vizcaina sauce with white rice and sweet plantains. Enjoy!

Bacalao Vizcaina: 7 Authentic Steps to Delightful Flavor - Bacalao Vizcaina - main visual representation

Pro Tips for the Best Bacalao Vizcaina

Keep these in mind:

Ensure to soak the cod properly to avoid excessive saltiness.
Check the stew occasionally to prevent sticking or drying out. Add a splash of water if needed.
For added flavor, consider using a mix of different colored peppers.
Serve with fresh bread to soak up the delicious sauce.

Best Ways to Serve Bacalao Vizcaina

This fabulous dish pairs wonderfully with:

Steamed white rice, which absorbs the rich flavors of the sauce.
Sweet plantains that balance the saltiness of the cod.
A fresh salad for a refreshing contrast to the hearty stew.

How to Store and Reheat Bacalao Vizcaina

To store, keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew in a pot over low heat, adding a splash of water if needed to maintain moisture.

Frequently Asked Questions About Bacalao Vizcaina

What’s the secret to perfect Bacalao Vizcaina?

The key lies in soaking the cod long enough to reduce saltiness and layering the ingredients properly to infuse flavors. The combination of cod, potatoes, and the tomato sauce creates a harmonious dish.

Can I make Bacalao Vizcaina ahead of time?

Yes! In fact, it tastes even better the next day as the flavors meld. Just store it in the refrigerator and reheat before serving.

How do I avoid common mistakes with Bacalao Vizcaina?

Be careful not to skip the soaking step, as this is crucial for controlling the saltiness. Also, monitor the cooking time to ensure the potatoes are tender but not mushy.

Variations of Bacalao Vizcaina You Can Try

Here are some creative twists on the traditional recipe:

Use different types of fish or seafood for a unique flavor.
Add chickpeas for a heartier stew.
Incorporate olives for a Mediterranean touch.
Try different sauces, such as a spicy harissa or a creamy sauce, for a different flavor profile.

Bacalao Vizcaina: 7 Authentic Steps to Delightful Flavor - Bacalao Vizcaina - additional detail

For more delicious recipes, check out our latest recipes or try making baked mac and cheese for a comforting meal. If you’re looking for something sweet, our mini cranberry cheesecakes are perfect for the holidays!

For more information on the health benefits of cod, you can visit Healthline.