Recipe for Bacalao a la Vizcaína

Victorinox ®
Prepare this recipe for Bacalao a la Vizcaína, the classic dish for Christmas dinner, which is made with salt-preserved cod and various ingredients like capers, green olives, red pepper, and yellow chiles. The best part is that it has an irresistible combination of flavors!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1.5 kilos dried cod, desalted and shredded
  • 1 kilo tomato, whole, roasted
  • 2 white onions, finely chopped
  • 1 cup garlic, in brine
  • 1 bunch fresh parsley, finely chopped
  • 1 cup green olives, boneless
  • 1 cup capers, whole
  • 1 liter extra virgin olive oil
  • 1 kilo new potatoes, cooked
  • 250 grams almonds, peeled
  • grain salt
  • 1 cup güero chile, whole
  • 1 cup red bell pepper, canned, chopped
  • salt
  • baguette, sourdough, to accompany
Preparation
48 mins
1h 30 mins
Low
  • Soak the cod in a bowl of water one day before and change the water every 4 hours. Strain and set aside.
  • Boil the cod in a pot of water for 10 to 15 minutes. When cooked, shred and set aside.
  • Place the tomato on a baking sheet and add olive oil and salt. Bake at 180 °C for 15 minutes or until roasted.
  • Peel and blend the roasted tomatoes. Set aside.
  • Pour olive oil into a pot, add white onion and the previously blended tomato, and cook for 5 minutes.
  • Add the olives, capers, red pepper, pickled garlic, and whole almonds. Mix for 5 minutes and incorporate the cod. Cook for 3 minutes and add the yellow chile and baby potatoes. Cook for 5 more minutes.
  • Season, serve, and garnish the Bacalao a la Vizcaína with fresh parsley.

Nutritional Information

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