Best 4 Bacalao A La Vizcaina Basque Style Codfish Stew Recipes

BACALAO A LA VIZCAINA (BASQUE STYLE STEWED SALTED COD)

Steps:

• Soak bacalao in water for 4 hours, changing the water twice.
• Add bacalao to a large pot and cover with water. Cover and bring to a boil.
• Put the lid askew and lower heat to a simmer. Cook for 15 minutes.
• Drain the bacalao and using a fork flake the bacalao into bite-size pieces.
• Drizzle 1 tablespoon of olive oil in a large skillet and heat over medium-high heat.
• Layer half of the potatoes, cod, garlic, onion, pimentos, olives, capers, oregano, sauce, paprika, cumin, and 1/4 cup olive oil. Repeat layering with remaining ingredients.
• Pour remaining olive oil, white wine, and water. Shake the skillet to distribute and tuck in bay leaf.
• Bring to a boil, lower to a simmer and cover. Cook for 30 mins or until potatoes are tender.
• Serve alone or with white rice.

BASQUE STYLE COD

Steps:

• Grab a non-stick frying pan and heat it with a medium heat
• Add 1/4 cup of extra virgin Spanish olive oil to the pan
• Once the oil gets hot, season it with sea salt and add the cod fillets to the oil, skin side up
• While your cod is cooking, finely mince 3 cloves of garlic and finely dice 1 onion
• After about 4 minutes flip the cod to cook the uncooked side
• After cooking your cod for a total of 7 to 8 minutes, remove it from the pan, put on a plate and set aside
• Using the same pan with the same oil add the 3 minced garlics and the diced onion to the pan and mix
• After cooking the onions and garlic for about 4 to 5 minutes add 2 roasted red bell peppers to pan and mix
• About 3 minutes after adding the roasted red bell pepper add 1/4 cup of tomato puree to the pan, season with sea salt and mix
• 3 minutes after adding the tomato puree, transfer everything in the pan into a bowl
• Using a handheld mixer, puree everything until you get a smooth puree
• Add the puree and the cooked cod back to pan and heat for about 3 minutes
• Transfer the cod fillets to a dish and top with the sauce
• Garnish with fresh parsley
• Enjoy!

BACALAO A LA VIZCAíNA

Steps:

• Soak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use.
• Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine.
• Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes.
• Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens.

BACALAO A LA VIZCAíNA (MEXICAN SALT COD STEW)

Steps:

• To prepare the salt cod, put it in a dish and submerge in cold water for 36-48 hrs before you want to cook it, changing the water five times within that time. Taste the cod after 36 hrs soaking. If the cod is still too salty, continue to soak for up to 48 hrs. The flavour will be distinctively salty but shouldn't be overpowering. Drain the cod and tip into a bowl. Using your hands, break the fish into 3cm-long shredded pieces, discarding any bones.
• Cut 1kg of the tomatoes into small cubes. Deseed the remaining 500g, blitz in a blender, then strain through a fine sieve. Put a medium pan over a medium heat, heat the olive oil and cook the onion for around 15 mins until translucent, then add the garlic, followed by the chopped and blended tomatoes. Continue cooking for 40 mins over a medium heat, stirring often.
• Add the salt cod and most of the parsley, and cook for about 15 mins. Add the potatoes, chillies, capers, olives and almonds, mix together, then cook for a further 30 mins. Taste it - if it needs more salt, add a little of the chilli pickling brine to season. Serve with the remaining parsley scattered over.