Enjoy Puerto Rican Bacalao a la Vizcaina year-round, but it’s extra special during Lent and Good Friday. This hearty fish stew is simmered in a rich, savory sauce that’s simply irresistible!
Traditionally, Bacalao a la Vizcaina is made with salted cod, or bacalao, a staple in many Puerto Rican kitchens. But I know that not everyone has easy access to it, so I wanted to put a little twist on this classic Easter dish. In this recipe, we’ll be using regular frozen (or fresh) cod as an alternative, so you can still enjoy this traditional dish no matter where you live. I will also include instructions for making this dish the authentic way using using salted cod. If by the way, you love bacalao, you have to try our ensalada de bacalao (bacalao salad), another very popular dish in Puerto Rican Cuisine.
What is Bacalao a la Vizcaina?
Bacalao a la Vizcaina is salted cod that is cooked in a savory tomato sauce with tomatoes, onions, roasted bell peppers, potatoes, wine, olives, and other yummy ingredients that brings everything together. In Puerto Rico, we normally serve this dish with arroz blanco (Puerto Rican white rice) and a side of garlic tostones.
Ingredients
Step By Step Instructions
Step 1: Season both sides of the fish fillets with salt and pepper. Place them on a platter, cover with plastic wrap, and refrigerate until ready to cook.
Step 2: In a large deep pan over medium heat, add all the ingredients except the cod fillets and stir well. Season with salt and pepper to taste, then let the mixture cook for about 10 minutes, stirring occasionally.
Step 3: Remove the cod fillets from the refrigerator and place them on top of the sauce. Cover the pot, reduce the heat, and let the sauce come to a gentle simmer.
Step 4: Cook for 15 minutes, or until the fillets are fully cooked and the potatoes are tender. Serve hot and enjoy!
Other Seafood Dishes You Will Love
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📖 Recipe
Bacalao a la Vizcaina
Ingredients
- 2 pounds fresh or frozen cod fish rinsed
- ¼ cup olive oil
- 2 potatoes peeled and sliced into thin slices
- 6 cloves garlic minced or 6 teaspoons of garlic puree
- 1 onion sliced
- ½ cup roasted red peppers sliced or chopped
- ¼ cup pimiento olives cut in half
- 1 tablespoon capers
- ½ teaspoon oregano
- ½ teaspoon paprika
- ⅛ teaspoon cumin
- 1 bay leaf
- ¼ cup white wine
- 6 ounces tomato sauce
- 1 cup water
- salt and pepper to taste
Instructions
Cod Fillets
- Season both sides of the fish fillets with salt and pepper. Place them on a platter, cover with plastic wrap, and refrigerate until ready to cook.
Cooking the Cod
- In a large deep pan over medium heat, add all the ingredients except the cod fillets and stir well. Season with salt and pepper to taste, then let the mixture cook for about 10 minutes, stirring occasionally.
- Remove the cod fillets from the refrigerator and place them on top of the sauce. Cover the pot, reduce the heat, and let the sauce come to a gentle simmer.
- Cook for 15 minutes, or until the fillets are fully cooked and the potatoes are tender. Serve with a side of white rice.
- Enjoy this dish on it's own or better served with a side of arroz blanco (white rice).
Making Bacalao a la Vizcaina with Salted Cod (Bacalao)
- Soak the bacalao in a large pot of water, ensuring it's fully submerged. Let it soak for 6 hours, changing the water twice during the process.
- After soaking, add the bacalao to a large pot with enough water to cover it. Cover the pot and bring it to a boil.
- Once boiling, reduce the heat and simmer for 20 minutes.
- Drain the bacalao using a colander.
- Use two forks to shred the bacalao.
- In a skillet, combine all the ingredients and bring to a medium boil. Lower the heat, cover, and cook for 25-30 minutes, or until the potatoes are tender.
Jenny Lynn Van-Harlinger says
Great Flavor all the way through
Catherine Arena says
Thank you Jenny! Happy to hear you enjoyed it!
Maribel says
Love it!!!!
Linda Ruiz says
Wow se ve delicioso❣️😋 tendre que tratarlo, gracias!
Catherine Arena says
¡Gracias Linda! ¡Cuéntame cuando hagas la receta y si le gustó! 🙂