Gluten-Free Traditional Bacalao a la Vizcaina
Discover the rich, authentic flavors of *Gluten-Free Traditional Bacalao a la Vizcaina*, a beloved Spanish Basque dish reimagined without gluten for all to enjoy. Featuring tender, desalted salt cod simmered in a luscious tomato and roasted red pepper sauce, this recipe is bursting with heartwarming Mediterranean staples like green olives, capers, and fragrant sweet paprika. Artfully balanced with gluten-free chicken or vegetable stock, it delivers a deeply savory experience while remaining entirely gluten-free. Perfect for an impressive dinner centerpiece, this dish pairs beautifully with steamed potatoes or crusty gluten-free bread. Prepare to delight your taste buds with this wholesome and rustic take on an iconic Spanish recipe that's ideal for gluten-sensitive foodies.
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Recipe Information
Ingredients
- 500 grams salt cod (desalted)
- 60 ml extra virgin olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 400 grams peeled and chopped tomatoes (no gluten-containing additives)
- 200 grams roasted red bell peppers (jarred, gluten-free, sliced into strips)
- 250 ml gluten-free chicken or vegetable stock
- 100 grams pitted green olives
- 2 tablespoons capers (rinsed)
- 1 leaf Bay leaf
- 1 teaspoon sweet paprika
- 2 tablespoons fresh parsley (chopped, for garnish)
- to taste salt
- to taste black pepper
Instructions
Start by desalting the salt cod. If not pre-desalted, soak the cod in a bowl of cold water for 24-48 hours, changing the water every 6-8 hours. Once desalted, pat the cod dry and cut into large pieces.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the finely chopped onion and sauté until translucent (about 5-7 minutes).
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the peeled and chopped tomatoes, roasted red bell peppers, and sweet paprika. Stir to combine and let the mixture cook for 10 minutes, stirring occasionally.
Stir in the gluten-free chicken or vegetable stock, bay leaf, capers, and pitted green olives. Simmer the sauce gently for 15-20 minutes to allow the flavors to meld.
Season the sauce with salt and black pepper to taste. Remove the bay leaf at this stage.
Nestle the pieces of cod into the sauce, ensuring they are partially submerged. Cover the skillet and let the fish simmer gently for 10-15 minutes, or until the cod is cooked through and flaky.
Taste the sauce and adjust the seasoning as needed. Turn off the heat.
Serve the Bacalao a la Vizcaina warm, garnished with freshly chopped parsley. Pair it with steamed potatoes or gluten-free bread, if desired.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
