In the culinary realm, Bacalao a la Vizcaína stands out as a symphony of flavors, a harmonious blend of salted cod, succulent vegetables, and a vibrant tomato sauce. Originating from the Basque Country in the heart of Spain, this traditional dish has captivated taste buds for centuries. Our exploration of Bacalao a la Vizcaína begins with the classic recipe, a journey through the authentic flavors of this beloved dish. For those seeking a vegetarian delight, the meatless Bacalao a la Vizcaína offers a symphony of vegetables bathed in a rich tomato sauce, while the cod-free Bacalao a la Vizcaína caters to those with seafood allergies or preferences. And for those who love to experiment, the modern Bacalao a la Vizcaína introduces innovative twists and contemporary ingredients to create a dish that is both familiar and refreshingly new.
Check out the recipes below so you can choose the best recipe for yourself!
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.
Provided by Milly Suazo-Martinez
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g
BACALAO A LA VIZCAíNA
Bacalao a la Vizcaína is one of the dishes that brings Mexican families together for a Noche Buena celebration. Inspired by a popular dish in Spain's Basque country, it was adapted to become a Mexican staple. The salt cod is great as leftovers and made into bacalao tortas for the next day.
Provided by Fermín Núñez
Categories main-dish
Time P1DT1h15m
Yield 8 to 10 servings
Number Of Ingredients 13
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 BIZCAINA: SALT COD BIZCAINE STYLE
Provided by Food Network
Categories main-dish
Time P1DT40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours. Change the water a least 4 times in a period of 1 day. (It's important to do this process, otherwise the fish will be extremely salty). When the cod has finished soaking, clean, picking out any cartilage or bones. Shred into small pieces.
- In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and stir, add the tomatoes and cover. Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapenos. Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed. Add the boiled potatoes. Remove from heat.
- Place in a medium soup bowl, accompanied with toasted crusty French bread.
BACALAO A LA VIZCAINA - BISCAYAN COD
Overnight soaking time not included in preparation time. If time is short, substitute canned chick peas, well drained, for the dried. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Potato
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain cod, cover with water and cook until tender.
- Cook potatoes in their skins; remove skins and slice.
- Boil chick peas and remove skins.
- Place alternate layers of potatoes, cod, peas, olives and peppers in a casserole dish, clay cazuela, or tagine with the final layer being peppers and olives.
- Season tomatoes highly with salt, pepper and onion juice; add to the casserole.
- Pour olive oil over all and bake at 300F for 90 minutes.
Nutrition Facts : Calories 1023.9, Fat 59, SaturatedFat 8.3, Cholesterol 172.7, Sodium 8302.8, Carbohydrate 43.7, Fiber 7.7, Sugar 4.6, Protein 78.3
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the cod. It should be cooked until it is just opaque in the center.
- Use a variety of vegetables. This will add flavor and color to your dish.
- Sauté the vegetables before adding them to the pot. This will help to develop their flavor.
- Use a good quality white wine. This will add depth of flavor to the sauce.
- Let the dish simmer for at least 30 minutes. This will allow the flavors to meld together.
- Serve the dish with crusty bread or rice. This will help to soak up the delicious sauce.
Conclusion:
Bacalao a la Vizcaina is a delicious and flavorful dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you are a seafood lover or just looking for a new and exciting dish to try, Bacalao a la Vizcaina is sure to please.
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