Homemade Bacalao a la Vizcaina

Fharidi cano
Fharidi cano
This bacalao a la vizcaína recipe is very popular during the holiday season; however, you can prepare it at any time of the year. Its rich flavor is perfect for enjoying with family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo cod, Norwegian
  • 250 milliliters olive oil 250 milliliters olive oil
  • 1 kilo tomato, chopped 1 kilo tomato, chopped
  • 1/2 kilos onion, finely chopped 1/2 kilos onion, finely chopped
  • 2 heads garlic, finely chopped 2 heads garlic, finely chopped
  • 1 bunch parsley, finely chopped 1 bunch parsley, finely chopped
  • 1 can chile, long
  • 1 jar olives
  • 1 jar capers
  • 1 can bell pepper
  • 1 kilo potato, peeled, boiled, and cut into cubes 1 kilo potato, peeled, boiled, and cut into cubes
Preparation
40 mins
0 mins
Medium
  • The bacalao is soaked in plain cold water a day before preparation; the soaking water should be changed at least three times during this time to remove the saltiness.
  • The bacalao is cooked in clean water with 1/4 kg of onion for at least 30 minutes, until it is soft enough to be flaked.
  • The bacalao is flaked and placed in a bowl.
  • In a skillet, heat the olive oil; when hot, add the garlic, and when it starts to brown, add the chopped onion, and once it begins to brown, add the parsley and finally the tomato.
  • Let everything simmer so it can finish seasoning, then add the bacalao and leave it on the heat for another 10 minutes.
  • Add the capers, olives, and long chiles without the brine.
  • Finally, add the potatoes.
  • When serving, add the bell peppers for garnish.

Nutritional Information

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