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You are here: Home / Fish Recipes / Bacalao a la Vizcaina

Bacalao a la Vizcaina

September 11, 2021 by Manny 4 Comments

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Bacalao is salted, dried codfish that is usually cooked with olive oil, whole tomatoes, pimientos morones (canned red peppers), garbanzos and potatoes. The imported fish has always been expensive and it is a rare treat for the family to have bacalao. You can you also use other salted dried fish if you can’t find dried codfish and also to make the dish budget friendly.

To cook Bacalao a la Vizcaina; Soak bacalao in water ovenight, changing water once or twice to remove excess salt. Drain and remove bones. Boil water, put in tomatoes whole. When tomatoes are softened, peel off skin, remove seeds, chop and set aside. In a large casserole, heat olive oil. Saute garlic but do not brown. Add chopped onions and lower the heat stirring frequently till onions are transparent. Add chopped tomatoes, celery, carrots, parsley, tomato sauce and tomato paste. Simmer over very low heat for an hour. In an ovenproof dish put a layer of sauce, top with bacalao and pimientos. Sprinkle almonds and biscocho and top with more sauce. Layer ingredients in this manner then bake at 350 °F for 30 minutes. To see the complete recipe, continue reading.

 

Bacalao a la Vizcaina
Print Recipe
4.34 from 3 votes

How to Cook Bacalao a la Vizcaina

Bacalao is salted, dried codfish that is usually cooked with olive oil, whole tomatoes, pimientos morones (canned red peppers), garbanzos and potatoes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Fish Recipe
Cuisine: Spanish
Keyword: bacalao ala vizcaina, dried cod fish
Servings: 4 servings
Calories: 149kcal
Author: Manny

Ingredients

  • 1/2 kilo bacalao salted sun dried codfish
  • 1 cup olive oil
  • 6 cloves garlic crushed
  • 6 medium onions chopped
  • 5 medium tomatoes chopped
  • 2 stalks celery chopped
  • 1/2 cup carrot chopped
  • 1 Tbsp. parsley chopped
  • 1 tsp. Spanish paprika
  • 3 Tbsp. tomato sauce
  • 1/2 Tbsp. tomato paste
  • 1 small can pimientos sliced
  • 1/2 cup almonds sliced
  • 1 piece biscocho crushed coarsely

Instructions

How to cook Bacalao a la Vizcaina:

  • Soak bacalao in water ovenight, changing water once or twice to remove excess salt. Drain and remove bones.
  • Boil water, put in tomatoes whole. When tomatoes are softened, peel off skin, remove seeds, chop and set aside.
  • In a large casserole, heat olive oil. Saute garlic but do not brown.
  • Add chopped onions and lower the heat stirring frequently till onions are transparent.
  • Add chopped tomatoes, celery, carrots, parsley, tomato sauce and tomato paste. Simmer over very low heat for an hour.
  • In an ovenproof dish put a layer of sauce, top with bacalao and pimientos.
  • Sprinkle almonds and biscocho and top with more sauce.
  • Layer ingredients in this manner then bake at 350 °F for 30 minutes.

 

Bacalao a la Vizcaina

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Filed Under: Fish Recipes Tagged With: bacalao, dried salted codfish, Viscaina

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. MdL

    January 22, 2022 at 1:28 pm

    Hello! Thank you for the recipe. I notice you mentioned both tomatoes sauce and paste but the paste isn’t listed in the ingredients. ??? Thanks!

    Reply
    • Manny

      January 26, 2022 at 10:49 am

      5 stars
      HI Mdl, I corrected the recipe already! Thanks for the feedback!

      Reply
  2. Jojo C.

    July 16, 2019 at 8:50 pm

    3 stars
    This is not the Bacalao a la Vizcaina recipe I’m used to when I was growing up. There’s too much items in the ingredients. Nevertheless I still like most of your recipes. In fact some are very close to mine. Who knows, I might try this one in the future. Take care.

    Reply
    • Manny

      July 17, 2019 at 12:15 am

      5 stars
      Hi Jojo, thanks for sharing your insights and hoping you will try this too.

      Reply

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