Delicious Bacalao a la Vizcaína

Ilse Castrejón
Cook this Christmas classic made with salt-preserved cod mixed with various ingredients such as potatoes, tomato, capers, and yellow chilies. An irresistible combination of flavors that is ideal for a torta or simply as a main dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
14
Servings
  • 4 liters water
  • 1 kilo cod
  • 1 kilo tomato, roasted
  • 1/4 cups olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 onions, finely chopped
  • 1/4 cups green olives, whole
  • 1/3 cups capers
  • 6 güero chiles, in vinegar
  • 1/4 cups parsley, finely chopped
  • 2 cups new potatoes, cooked and cut into quarters
  • 1/4 cups almonds, whole, peeled and toasted
  • baguette, cut to accompany
Preparation
50 mins
40 mins
Low
  • Heat a pot with water and cook the cod for about 20 minutes.
  • Blend the roasted tomatoes with a little water until pureed, strain, and reserve.
  • Heat a deep skillet over medium heat with olive oil, sauté the garlic and onion, add the blended tomato you prepared earlier and cook for a few minutes.
  • Add the olives, capers, chilies, parsley, shredded cod, and potatoes. Cook for about 30 minutes over low heat. Add the almonds, adjust seasoning, and serve with bread.

Nutritional Information

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