Bacalao A La Vizcaina Biscayan Cod Recipes
BACALAO A LA VIZCAINA - BISCAYAN COD
Overnight soaking time not included in preparation time. If time is short, substitute canned chick peas, well drained, for the dried. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Potato
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain cod, cover with water and cook until tender.
- Cook potatoes in their skins; remove skins and slice.
- Boil chick peas and remove skins.
- Place alternate layers of potatoes, cod, peas, olives and peppers in a casserole dish, clay cazuela, or tagine with the final layer being peppers and olives.
- Season tomatoes highly with salt, pepper and onion juice; add to the casserole.
- Pour olive oil over all and bake at 300F for 90 minutes.
Nutrition Facts : Calories 1023.9, Fat 59, SaturatedFat 8.3, Cholesterol 172.7, Sodium 8302.8, Carbohydrate 43.7, Fiber 7.7, Sugar 4.6, Protein 78.3
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.
Provided by Milly Suazo-Martinez
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g
BACALAO A LA BIZCAINA: SALT COD BIZCAINE STYLE
Provided by Food Network
Categories main-dish
Time P1DT40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours. Change the water a least 4 times in a period of 1 day. (It's important to do this process, otherwise the fish will be extremely salty). When the cod has finished soaking, clean, picking out any cartilage or bones. Shred into small pieces.
- In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and stir, add the tomatoes and cover. Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapenos. Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed. Add the boiled potatoes. Remove from heat.
- Place in a medium soup bowl, accompanied with toasted crusty French bread.
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