Name: Bacalao Vizcaina: 7 Reasons to Love This Dish
Prep time: 24 h
Cook time: 55 min
Total time: 24 h 55 min
Cuisine: Cuban
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)

Bacalao Vizcaina is a family favorite, rich in history and flavor, originating from the Basque region. This salted cod stew is made with garlicky cod, simmered in a savory tomato and pimiento sauce. It is traditionally layered over tender potatoes, peppers, and onions, creating a hearty meal that speaks to both Cuban and Spanish culinary traditions. Every bite transports me back to family gatherings, where this dish was a staple of our celebrations. Let me guide you through this delightful recipe!

Why You’ll Love This Bacalao Vizcaina

This dish is a true culinary gem, celebrated for several reasons. Firstly, it’s a nutritious option packed with protein, making it a healthy choice for dinner. Secondly, the blend of flavors from the garlic, tomato sauce, and spices creates a mouthwatering experience. Thirdly, making Bacalao Vizcaina allows for creativity in the kitchen as you can customize it with various vegetables or spices. It’s also perfect for special occasions, bringing families together over a hearty meal. Plus, this traditional bacalao dish is gluten-free, catering to dietary needs. Not to mention, it can be a comforting meal during colder months, becoming a favorite among your family and friends.

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. Check occasionally to prevent sticking or drying out. Add a splash of water if it looks too dry.
Step 8: Serve this codfish stew with white rice and sweet plantains. Enjoy!

Bacalao Vizcaina: 7 Reasons to Love This Dish - Bacalao Vizcaina - main visual representation

Pro Tips for the Perfect Bacalao Vizcaina

Keep these in mind:

Skipping the soaking step will result in a very salty dish.
For extra flavor, consider adding olives or capers to the stew.
Pair it with a slice of crusty bread for a complete meal.

Best Ways to Serve Bacalao Vizcaina

This dish pairs beautifully with white rice, allowing you to soak up the delicious tomato sauce. Additionally, serving it with sweet plantains adds a delightful contrast of flavors. You can also offer crusty bread or a simple green salad for a refreshing side.

How to Store and Reheat Bacalao Vizcaina

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove over low heat, adding a splash of water if needed to maintain moisture. This makes it a great option for meal prep!

Frequently Asked Questions About Bacalao Vizcaina

What’s the secret to perfect Bacalao Vizcaina?

Perfecting Bacalao Vizcaina lies in the soaking process. Ensure the cod is adequately soaked to reduce saltiness while allowing it to maintain its rich flavor. The balance between the cod and the tomato sauce enhances the overall taste.

Can I make Bacalao Vizcaina ahead of time?

Yes, Bacalao Vizcaina can be made ahead of time and tastes even better the next day as the flavors meld together. Just reheat gently before serving to enjoy it warm.

How do I avoid common mistakes with Bacalao Vizcaina?

To avoid common mistakes, ensure you soak the cod properly to avoid excessive saltiness. Also, avoid overcooking the potatoes, as they should be tender but not mushy, to maintain the dish’s texture.

Variations of Bacalao Vizcaina You Can Try

Consider experimenting with variations of Bacalao Vizcaina by adding chickpeas for added protein or using different vegetables like zucchini. You can also create a lighter version by substituting the potatoes with cauliflower. This versatile dish can adapt to various dietary preferences, making it suitable for everyone!

Bacalao Vizcaina: 7 Reasons to Love This Dish - Bacalao Vizcaina - additional detail

For more culinary inspiration, check out our saying good page. If you’re interested in other delicious recipes, visit big brother good for more ideas. You can also explore this link for additional cooking tips.