Paleo Traditional Bacalao a la Vizcaina
Enjoy a healthy twist on a classic Spanish seafood favorite with this Paleo Traditional Bacalao a la Vizcaina recipe. Featuring tender, flaky desalted salt cod nestled in a vibrant tomato-based sauce, this dish bursts with Mediterranean flavors from roasted red bell peppers, green olives, and capers. Enhanced with aromatic garlic, onions, and bay leaves, and simmered gently in seafood stock for an unbeatable depth of flavor, it's the perfect paleo-friendly meal. Ready in about an hour, this hearty yet wholesome dish is ideal for dinner parties or comforting family meals. Serve it with seasonal vegetables or cauliflower rice for a satisfying, nutrient-packed experience. A timeless recipe reimagined for modern, clean eating!
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Recipe Information
Ingredients
- 500 g salt cod (bacalao), soaked and desalted
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 4 large ripe tomatoes, peeled and chopped
- 2 large red bell peppers, roasted, peeled, and sliced into strips
- 0.5 cup pitted green olives, sliced
- 2 tbsp capers, rinsed
- 2 bay leaves
- 1 cup hot water or seafood stock
- to taste salt and black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Soak the salt cod in cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt. Once desalted properly, drain and pat the cod dry. Cut into large portions and set aside.
2. Heat olive oil in a large skillet or wide pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Add the minced garlic to the skillet and cook for 1 minute, or until fragrant.
4. Stir in the chopped tomatoes and cook for about 10 minutes, allowing the tomatoes to break down into a thick sauce.
5. Add the roasted red bell pepper strips, green olives, capers, and bay leaves to the skillet. Stir to combine, then pour in the hot water or seafood stock. Bring the mixture to a gentle simmer.
6. Gently nestle the portions of salt cod into the sauce. Cover the skillet and cook over low heat for 15-20 minutes, or until the cod is tender and flakes easily with a fork.
7. Taste and adjust seasoning with salt and black pepper, if necessary.
8. Remove the bay leaves before serving. Garnish the dish with fresh parsley.
9. Serve hot, accompanied by a side of seasonal vegetables or cauliflower rice to keep the dish paleo-friendly.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 29.1 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3701 mg | 79% | |
*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.
