Bacalao a la Vizcaina

5 from 5 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 445kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Serving: Serve this dish with a side of white rice, garlic plantains and avocado slices for a truly authen meal.

Storing Leftovers: Store in an airtight container for up to 2 days. Reheat on medium low over stovetop for a few minutes until heated through. Add a few splashes of water if needed to liven up sauce.

Nutrition