Vizcaína Fish

Yamilette González
Yamilette González
The Vizcaína fish recipe is of Spanish origin, but we Mexicans have adapted it for Christmas. Although in Mexico it is prepared with cod, it can also be cooked with white fish. So roll up your sleeves and prepare this Vizcaína fish, it will be ready in no time!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • olive oil olive oil
  • 1/2 cups onion, finely chopped 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped 1 tablespoon garlic, finely chopped
  • 2 cups tomato, ground 2 cups tomato, ground
  • 1 cup tomato purée
  • 1/4 cups parsley, finely chopped 1/4 cups parsley, finely chopped
  • 6 white fish, in thin strips
  • salt salt
  • ground pepper
  • 1 cup olives, in slices
  • 1/2 cups capers
  • 1/2 cups red bell pepper, in thin strips
  • 1/2 cups almonds, filleted 1/2 cups almonds, filleted
  • 1 cup new potatoes, slices and cooked
  • parsley, only the leaves, for garnish parsley, only the leaves, for garnish
  • baguette, for accompaniment
Preparation
15 mins
20 mins
Low
  • Pour the olive oil into a deep skillet, heat over medium heat, and sauté the onion and garlic.
  • When the onion and garlic are golden, it will be time to cook the ground tomato, tomato puree, and parsley over medium heat. When the tomato is well cooked and its acidity decreases, add the white fish in strips. Cook for 5 minutes.
  • Season the fish with salt and pepper, then add the olives, capers, red pepper, almonds, potatoes, and cook for 5 more minutes. Adjust the seasoning and remove the Vizcaína fish from the heat.
  • Serve the Vizcaína fish in a deep plate, garnish with parsley leaves, and accompany with sliced baguette.

Nutritional Information

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