Traditional Bacalao a la Vizcaina
Experience the vibrant flavors of Northern Spain with Traditional Bacalao a la Vizcaina, an iconic dish that showcases salted cod simmered to perfection in a rich, aromatic tomato and pepper sauce. This comforting recipe combines the sweetness of caramelized onions and red bell peppers with the briny burst of green olives, all infused with smoky paprika and fragrant bay leaves. The cod, tender and flaky, absorbs the savory essence of the sauce for a truly unforgettable meal. Ideal for special occasions or family dinners, this dish is a magnificent blend of salty and sweet flavors, completed with a touch of fresh parsley for a bright finish. Perfect for seafood lovers and fans of traditional Spanish cuisine, Bacalao a la Vizcaina is a must-try recipe that brings depth, history, and irresistible taste to your table.
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Recipe Information
Ingredients
- 500 g salted cod
- 60 ml olive oil
- 2 large onion
- 2 red bell peppers
- 4 garlic cloves
- 400 g canned tomatoes
- 100 g green olives
- 2 bay leaves
- 1 tsp paprika
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Rinse the salted cod under cold water to remove surface salt. Place the cod in a large bowl, cover it with water, and let it soak in the refrigerator for 24 to 48 hours. Change the water every 8 hours to desalinate.
Once desalted, remove the cod from the water, pat dry with paper towels, and cut the cod into serving-sized pieces.
Heat olive oil in a large skillet over medium heat.
Peel and thinly slice the onions. Add them to the skillet, stirring occasionally until they are soft and translucent, about 5 minutes.
Deseed and thinly slice the red bell peppers. Mince the garlic. Add both to the skillet with the onions and cook for another 5 minutes.
Add the canned tomatoes to the skillet, crushing them slightly with the back of a spoon. Allow the mixture to simmer for 10 minutes, stirring occasionally.
Stir in the bay leaves, paprika, and black pepper, along with the green olives. Combine the ingredients and cook for another 5 minutes.
Reduce the heat to low, place the pieces of cod on top of the sauce, cover the skillet, and simmer gently for 15 minutes or until the cod is cooked through and flaky.
Remove the bay leaves, taste the sauce, and adjust seasoning if needed.
Garnish with freshly chopped parsley before serving and enjoy your traditional Bacalao a la Vizcaina!
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 42283 mg | 1838% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 39.3 g | ||
| Protein | 324.0 g | 648% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2135 mg | 45% | |
*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.
