bacalao a la vizcaina recipe

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The Best bacalao a la vizcaina recipe

I’m so excited to share with you one of my family’s favorite recipes, Bacalao a la Vizcaina. This traditional Spanish dish has been a staple in our household for years, and for good reason.

The combination of tender cod, rich tomatoes, and aromatic spices is absolute perfection. Every time I make it, my kids beg for seconds (and sometimes even thirds!)

The best part? It’s incredibly easy to prepare and can be made ahead of time, making it perfect for busy weeknights or special occasions.

As a busy mom, I appreciate a recipe that can be both quick and impressive. Plus, the health benefits of cod are numerous – it’s an excellent source of protein, omega-3 fatty acids, and various essential vitamins and minerals.

My family’s love for this recipe has been passed down through generations, and I’m confident it will become a favorite in your household as well. Bacalao a la Vizcaina is more than just a recipe – it’s a taste of tradition and culture that brings people together.

Bacalao a la Vizcaina

4.7 from 906 votes

Bacalao a la Vizcaina is a traditional Basque dish featuring salted cod, peppers, tomatoes and onions. This recipe is a classic example of Spanish cuisine, known for its rich flavors and comforting texture.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb salted cod
2 green peppers
2 red peppers
2 medium onions
4 cloves garlic
2 medium tomatoes
2 tbsp olive oil
1 tsp smoked paprika
1 bay leaf
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Soak the salted cod in cold water for at least 12 hours, changing the water every 4 hours to remove excess salt.
2Once soaked, drain and cut the cod into small pieces.
3Finely chop the green peppers, red peppers, onions and tomatoes.
4Mince the garlic cloves.
Set aside.
5In a large pot, heat olive oil over medium heat.
6Add the chopped onions, green peppers and red peppers.
7Sauté until the onions become translucent and the peppers soften, approximately 10 minutes.
8Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
9Add the chopped tomatoes, smoked paprika, bay leaf, salt and black pepper to the pot.
10Stir well to combine and cook for 5 minutes, allowing the flavors to meld together.
11Add the cod pieces to the pot, gently stirring to ensure they are well coated in the sauce.
12Cook for 15 minutes, stirring occasionally, until the cod is cooked through and flakes easily with a fork.
13Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
14Serve the Bacalao a la Vizcaina hot, accompanied by crusty bread to soak up the sauce.

🔧Equipment

Large pot
Cutting board
Knife
Sauté pan
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 3g❤️Cholesterol: 60mg🧂Sodium: 2100mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tips: Ensure the salted cod is fully desalted to prevent the dish from being too salty. You can adjust the amount of smoked paprika to suit your taste preferences.

Bacalao a la Vizcaina is always a good idea for any occasion – whether you’re planning an intimate dinner party or feeding your family on a busy weeknight. The leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Reheat gently over low heat until warmed through. For added flavor, try serving with garlic mashed potatoes or sautéed spinach on the side.

❓ Frequently Asked Questions About Bacalao a la Vizcaina

What is Bacalao a la Vizcaina?

Bacalao a la Vizcaina is a traditional Spanish dish from the Basque region, also known as Vizcaina-style cod. It’s made with tender cod fillets cooked in a rich tomato-based sauce with aromatic spices.

Can I use fresh cod instead of dried cod?

While fresh cod can be used, traditional Bacalao a la Vizcaina recipes call for dried cod (bacalao) which has been soaked in water to rehydrate it before cooking. Using fresh cod will alter the flavor and texture of the dish.

How long does it take to cook Bacalao a la Vizcaina?

The cooking time for Bacalao a la Vizcaina is approximately 30-40 minutes, depending on the size of your fish fillets and your stovetop’s heat level.

Can I make Bacalao a la Vizcaina ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours or freeze it for up to 3 months. Simply thaw and reheat when ready to serve.

Is Bacalao a la Vizcaina suitable for vegetarians?

No, this recipe contains fish as the main ingredient and is not suitable for vegetarians.

Can I serve Bacalao a la Vizcaina with rice or pasta?

Yes, serving Bacalao a la Vizcaina with rice or pasta is common in many Spanish households. You can also serve it with boiled potatoes or crusty bread for added flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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