Ilse Castrejón

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Delicious cod to the Vizcaína

50 mins
40 mins
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Cook this classic of the Christmas parties based on salt cod mixed with various ingredients such as chips, tomatoes, capers and güeros chiles. An irresistible combination of flavors that is ideal for a cake or simply as a main course.
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14 portions
  • 4 liters Water
  • 1 kilo cod
  • 1 kilo tomtato, roast
  • 1/4 cups olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 onions, finely chopped
  • 1/4 cups green olive, whole
  • 1/3 cups capers
  • 6 güero ppeppers, in vinegar
  • 1/4 cups parsley, finely chopped
  • 2 cups cambray potato, cooked and cut in quarters
  • 1/4 cups almond, whole, without peel and toast
  • to taste baguette, cut to accompany


Heat a pot with the water and cook the cod around 20 minutes.
Blend the roasted tomatoes, with a little water to form a puree, strain and reserve.
Heat a deep frying pan over medium heat with the olive oil, sauté the garlic, onion, add the tomato that you previously liquefied and cook a few minutes.
Add the olives, capers, chilies, parsley, shredded cod and potatoes. Cook about 30 minutes over low heat. Add the almonds, rectify seasoning and serve with bread.


Serve the cod, decorate with fresh parsley and serve with a little bread.


Dip the fish in water at least 1 to 2 days before. Change the water several times a day, so that the salt concentration decreases.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (6)
Miguel Narvaez
29/11/2020 19:20:34
Si las almendras las picas queda incorporada en el platillo de una manera muy interesante. Buena parte del éxito es un aceite de oliva de extraordinaria calidad no escatimes en esto.
Gracia Ortiz Ojeda
02/01/2018 21:00:32
He preparado está receta de bacalao desde hace tiempo. Dese el año 1972.y desde esa primera vez Todavía en la familia me piden la receta. Con sus variantes. Es exquisita. Gracias . Así preparo sus recetas y a veces no les tomo foto pero si las preparo.
Francisco Téllez Melgoza
30/12/2017 17:56:59
Como la receta de Amelia
Marisol Le Bert
19/12/2017 19:33:32
Fácil y rico
Moisés Aram
17/12/2017 17:46:14
Muy buena receta, felicidades!
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