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Bacalao a la Vizcaina
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4 from 2 votes

How to Cook Bacalao a la Vizcaina

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Fish Recipe
Cuisine: Spanish
Servings: 4 servings
Author: Manny


  • 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


    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.