Bacalao A La Vizcaína Recipes

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BACALAO A LA VIZCAINA (BASQUE STYLE STEWED SALTED COD)



Bacalao a la Vizcaina (Basque Style Stewed Salted Cod) image

Curl up with a warm bowl of this bacalao a la vizcaina, a traditional Puerto Rican stewed cod with hearty potatoes, briny olives, and layers of flavor.

Provided by The Noshery

Categories     Seafood

Time 5h

Number Of Ingredients 16

1/2 cup olive oil, divided
1 lb salted cod or pollock
1 lb petite potatoes sliced
3 garlic cloves
1 medium onion, sliced
1/2 cup pimentos
1/4 cup olives
1 tablespoon capers
1 tablespoon minced fresh oregano
6 oz tomato sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 cup white wine
1/2 cup water
1/2 cup olive oil, divided
1 bay leaf

Steps:

  • Soak bacalao in water for 4 hours, changing the water twice.
  • Add bacalao to a large pot and cover with water. Cover and bring to a boil.
  • Put the lid askew and lower heat to a simmer. Cook for 15 minutes.
  • Drain the bacalao and using a fork flake the bacalao into bite-size pieces.
  • Drizzle 1 tablespoon of olive oil in a large skillet and heat over medium-high heat.
  • Layer half of the potatoes, cod, garlic, onion, pimentos, olives, capers, oregano, sauce, paprika, cumin, and 1/4 cup olive oil. Repeat layering with remaining ingredients.
  • Pour remaining olive oil, white wine, and water. Shake the skillet to distribute and tuck in bay leaf.
  • Bring to a boil, lower to a simmer and cover. Cook for 30 mins or until potatoes are tender.
  • Serve alone or with white rice.

Nutrition Facts : Calories 594 calories, Carbohydrate 44 grams carbohydrates, Fat 36 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)



Bacalao a la Vizcaina (Basque Style Codfish Stew) image

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

1 pound salted cod fish
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
¼ cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
½ cup extra virgin olive oil
1 cup water
¼ cup white wine

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



Bacalao a la Bizcaina: Salt Cod Bizcaine Style image

Provided by Food Network

Categories     main-dish

Time P1DT40m

Yield 6 servings

Number Of Ingredients 13

1 pound salt cod
2 tablespoons extra-vigin olive oil
1 small onion, thinly sliced
3 cloves garlic, finely chopped
2 pound plum tomatoes roasted, peeled and chopped
1/2 cup Manzanilla olives (about 25), cut in half
1/3 cup capers
1 pinch ground cloves
1/2 teaspoon ground cinnamon
4 pickled jalapenos, chopped (available in the Mexican section of any grocery store)
1/2 cup chopped Italian parsley
Salt, if necessary
1 pound small waxy, red potatoes, boiled

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.

BACALAO A LA VIZCAíNA



Bacalao a la Vizcaína image

Bacalao a la Vizcaína is one of the dishes that brings Mexican families together for a Noche Buena celebration. Inspired by a popular dish in Spain's Basque country, it was adapted to become a Mexican staple. The salt cod is great as leftovers and made into bacalao tortas for the next day.

Provided by Fermín Núñez

Categories     main-dish

Time P1DT1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

2 pounds salt cod
1/2 cup olive oil
6 cloves garlic, sliced
1 large yellow onion, diced
1 bunch scallions, white parts cut into 1-inch pieces, greens finely sliced
1 cup tomato paste
1/4 cup white wine
5 large tomatoes, cut into large dice
4 roasted red bell peppers, peeled, seeded and cut into large dice
2 large Idaho potatoes, peeled and diced into 2-inch pieces
Kosher salt
1/4 cup drained capers with 2 tablespoons brine
1 cup pitted whole green olives with 2 tablespoons olive juice

Steps:

  • Soak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use.
  • Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine.
  • Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes.
  • Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens.

BACALAO A LA VIZCAINA - BISCAYAN COD



Bacalao a La Vizcaina - Biscayan Cod image

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

1 1/2 lbs dry salt cod fish, soaked overnight in several changes of water
4 medium potatoes
1 1/2 cups chickpeas, soaked overnight
18 green olives, diced
1 (8 ounce) can spanish sweet peppers, thinly sliced (chili morones)
1 (15 ounce) can tomatoes, diced
1 teaspoon onion juice
1 1/2 cups olive oil
salt and pepper

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 VIZCAíNA (MEXICAN SALT COD STEW)



Bacalao a la vizcaína (Mexican salt cod stew) image

Try something different for dinner and enjoy this Mexican-inspired salt cod stew, packed with tomatoes, olives, capers, pickled chillies and almonds

Provided by Adriana Cavita

Categories     Dinner

Time 2h20m

Number Of Ingredients 11

750g salt cod
1.5kg tomatoes
250ml olive oil
4 medium white onions, sliced
7 large garlic cloves, finely chopped
1 small bunch of flat-leaf parsley, finely chopped
750g whole baby potatoes, cooked until just soft and peeled
175g jar güeros chillies or pickled chillies, reserve some of the pickling brine
60g capers
175g jar olives stuffed with red peppers
100g almonds, lightly toasted and chopped

Steps:

  • To prepare the salt cod, put it in a dish and submerge in cold water for 36-48 hrs before you want to cook it, changing the water five times within that time. Taste the cod after 36 hrs soaking. If the cod is still too salty, continue to soak for up to 48 hrs. The flavour will be distinctively salty but shouldn't be overpowering. Drain the cod and tip into a bowl. Using your hands, break the fish into 3cm-long shredded pieces, discarding any bones.
  • Cut 1kg of the tomatoes into small cubes. Deseed the remaining 500g, blitz in a blender, then strain through a fine sieve. Put a medium pan over a medium heat, heat the olive oil and cook the onion for around 15 mins until translucent, then add the garlic, followed by the chopped and blended tomatoes. Continue cooking for 40 mins over a medium heat, stirring often.
  • Add the salt cod and most of the parsley, and cook for about 15 mins. Add the potatoes, chillies, capers, olives and almonds, mix together, then cook for a further 30 mins. Taste it - if it needs more salt, add a little of the chilli pickling brine to season. Serve with the remaining parsley scattered over.

Nutrition Facts : Calories 888 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 59 grams protein, Sodium 3.2 milligram of sodium

BACALAO A LA VIZCAINA



Bacalao a La Vizcaina image

Make and share this Bacalao a La Vizcaina recipe from Food.com.

Provided by Pinay0618

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup olive oil
1 medium onion, in slices
3 medium potatoes, in slices
1 (4 ounce) can goya pimientos
4 tablespoons goya capers
2 garlic cloves, minced
1 (1/4 ounce) envelope goya sazon seasoning
1 (8 ounce) can goya tomato sauce
1/2 cup water
1/2 cup raisins
1 bay leaf
1/2 cup goya cooking wine
2 lbs cod
1 cup white wine

Steps:

  • Heat oil and sauté potatoes with onions for 5 minutes.
  • Add the rest of the ingredients; simmer 20 minutes until the water has partially evaporated to thicken mix (giving it a stew like appearance).

Nutrition Facts : Calories 717, Fat 29.2, SaturatedFat 4.2, Cholesterol 97.5, Sodium 699.8, Carbohydrate 54, Fiber 6.6, Sugar 17.2, Protein 46.1

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