Easy Cod in Vizcaina Style Recipe

María Ibarra
Just like turkey, pork loin, or romeritos, cod in Vizcaina style is a classic that cannot be missing from your Christmas dinner! This dish, of Spanish origin, arrived in Mexico many years ago and in our country, it is prepared with Norwegian cod, which is shredded and seasoned with tomato, garlic, onion, olives, capers, yellow chili, and parsley.If you are planning a very Mexican menu for Christmas or New Year, then you cannot miss this cod in Vizcaina style recipe.Click to see more Christmas recipes!
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Ingredients
14
Servings
  • 6 tomatoes, roasted
  • 1/4 cups tomato purée
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, finely chopped
  • 1/2 onions, finely chopped
  • 1/4 cups green olives, boneless
  • 1/3 cups capers
  • 6 güero chiles, in vinegar
  • 1/4 cups parsley, finely chopped
  • 1 cup new potatoes, cooked and cut in half
  • 1 kilo cod, desalted
  • 1/4 cups almonds, sliced and toasted
  • parsley, finely chopped, for garnish
  • baguette, for garnish
Preparation
50 mins
40 mins
Low
  • Blend the tomatoes together with the tomato puree. Set aside.
  • Heat the oil in a skillet over medium heat. Add the garlic and onion and cook until the onion is transparent. Add the blended tomato, mix, and cook for 5 minutes.
  • Incorporate the olives, capers, yellow chilies, parsley, potatoes, and cod. Cook on low heat for 15 to 20 minutes.
  • Add the almonds, adjust the seasoning, and remove from heat.
  • Serve the cod in Vizcaina style and garnish with parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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