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Recipe of Grandmother's Codfish Vizcaína style
Recipe

Grandmother's Codfish Vizcaína style

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This Grandmother's recipe for cod Viscaína style has been the secret of my family every Christmas. I share it because it's really delicious and typical to eat at that time of year. It will also be useful for Lenten dishes.
Learn more about Lorenza Ávila

Ingredients

10 portions
  • 2 1/2 kilos cod, with skin, without thorns. Cut into pieces of 4x6 cm.
  • 1 liter mashed tomatoes
  • 5 potatoes, medium cooked and peeled
  • 1 can olive
  • 1 jar capers
  • 2 cans Bell pepper
  • 2 cloves garlic
  • 3 pasilla chili peppers, clean and seedless.
  • 1 pinch pimientón
  • 1/4 cups parsley, finely chopped
  • olive oils

Preparation

A day before cooking, soak the cod in cold water. The water is changed at least 4-5 times to remove the excessive salt flavor.
Put the chopped garlic in a large saucepan with olive oil.
Add the pieces of cod and fry it. Set aside in a platter and crumble the cod. (Note: the cod is fried raw, it is not cooked in water)
In the oil in which the cod was fried, add the tomato puree and cook for 15 minutes stirring with a spoon.
Return the cod to the saucepan and cook another 5 minutes.
Cut the cooked potatoes in snall squares,
Add the potatoes, olives, capers and peppers (previously cut into small squares).
Cut the pasilla chile (without seeds and clean) into pieces and cook in water with vinegar.
Put the chili with a little water in the blender and fry with a little oil in a saucepan.
Add the chili to the cod and cook everything over low heat for 20 minutes, stirring from time to time to avoid burning.
Add the pepper and the chopped parsley.
Rectify the seasoning (be careful with the salt because the cod is already quite salty).
Serve in a platter, and drizzle olive oil on top.

TIPS

I use stuffed olives with red bell pepper.

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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
Rate this tip
Ratings (18)
Paola Montes
12/09/2020 14:41:45
El bacalao se desmenuza
Ma. Manffer
15/12/2019 06:42:06
Me parece muy buena la haré hoy Gracias
Gabriela Mañe Ortiz
31/12/2018 12:35:13
Oiga, la hice hoy,tal cual y sale deliciosa. En lugar de bacalao,usè atún de lata de calidad.
608659426233839
29/12/2018 13:43:30
Voy a probarla
JOSE ORTIZ
30/12/2016 09:04:31
LO HARÉ CUANDO LA TERMINE, GRACIAS Y FELIZ AÑO NUEVO A TOD@S EN LA COMUNIDAD kiwilimón...
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