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. 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.

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4 from 2 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 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.