Bacalao a la Vizcaína is a classic Spring recipe, particularly during Holy Week. It arrived in Latin America from País Vasco in Spain. While the original recipe is made with salted cod fillets cooked in a tomato and pepper sauce, you’ll see a number of interpretations in different regions of Latin America.
In México, for instance, almonds, güero and ancho chili gave the fish a unique touch. In Puerto Rico, we use onions, capers, green olives and raisins. Everything is combined in a large pot or skillet until the sauce thickens and slowly infuses the fish. The final result goes great with fluffy white rice or boiled root vegetables.
In the old says, salted bacalao was a popular staple in the kitchen, even more common than meat. It was preserved with salt and you would have to soak it in water several times to get it ready for cooking. It was — is — a lot of hard work, which is why I prefer to use fresh fish fillets instead. We use any firm white fish available in our freezer on that particular week.
If you’re not eating meat on Holy Friday, it’s definitively a great dish to serve family and friends. Hope you enjoy it.
1. Season the fish with salt and quickly cook it on both sides with a drizzle of olive oil. Remove from the heat. Once cooled, shred the meat in big chunks. Remove any leftover bones.
2. Boil the potato, remove the water and let it rest.
3. Finally, in a large pot or skillet, sauté the onions with a drizzle of olive oil. Once transparent, add the peppers, garlic, bay leaves, olives, capers and raisins. Season with a pinch of salt and cook for a few minutes.
4. Add the fish, tomato paste and ½ cup of water. Cook for about 8 minutes on medium hear. Add the potato and cook for another 2-5 minutes. Adjust the salt if needed and voila.
In México, for instance, almonds, güero and ancho chili gave the fish a unique touch. In Puerto Rico, we use onions, capers, green olives and raisins. Everything is combined in a large pot or skillet until the sauce thickens and slowly infuses the fish. The final result goes great with fluffy white rice or boiled root vegetables.
In the old says, salted bacalao was a popular staple in the kitchen, even more common than meat. It was preserved with salt and you would have to soak it in water several times to get it ready for cooking. It was — is — a lot of hard work, which is why I prefer to use fresh fish fillets instead. We use any firm white fish available in our freezer on that particular week.
If you’re not eating meat on Holy Friday, it’s definitively a great dish to serve family and friends. Hope you enjoy it.
Vizcaína Style Fish
- 2 Fresh cod fillets (You can also use swordfish, tilapia, swai or mahi-mahi)
- 1 Small onion, sliced thin
- 3 Garlic cloves, mashed
- ½ Cup of tomato sauce
- Olive Oil
- ¾ Cup of roasted red peppers, sliced thin
- 2 Teaspoons of green olives
- 1 Teaspoon of capers
- 3 Teaspoons of raisins
- 3 Bay leaves
- 1 Large Russet potato, in small cubes
- Salt to taste
1. Season the fish with salt and quickly cook it on both sides with a drizzle of olive oil. Remove from the heat. Once cooled, shred the meat in big chunks. Remove any leftover bones.
2. Boil the potato, remove the water and let it rest.
3. Finally, in a large pot or skillet, sauté the onions with a drizzle of olive oil. Once transparent, add the peppers, garlic, bay leaves, olives, capers and raisins. Season with a pinch of salt and cook for a few minutes.
4. Add the fish, tomato paste and ½ cup of water. Cook for about 8 minutes on medium hear. Add the potato and cook for another 2-5 minutes. Adjust the salt if needed and voila.
For the Spanish version of this post and recipe, click here.
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