Bacalao a la Vizcaina

Note: I wanted to post this recipe before, but in the midst of the holiday craze I forgot. Better late then never…

A Mexican Christmas is not complete without this hearty dish

Waking up to a Bacalao sandwich served with a dark bock-style beer on Christmas day is heaven!!

Every family has their way of making this dish… here is Toni’s recipe

Bacalao a la Vizcaina
Makes about 8 kg of bacalao


3 kg of salted Cod, rinsed and soaked thoroughly*
6-8 c. olive oil
10 white onions, minced
6 c. parsley, minced
6 garlic heads, minced
7 kg tomatoes, minced
1 can of tomato paste (170 g)
6 tsp paprika
750 ml wine

6 roasted bell peppers, cut into thin strips
4 c. sliced almonds
600 g green olives, sliced in half
200 g of capers
2 kg baby potatoes, par-boiled & cut in half**
3 chile largo or güero in vinegar, cut into rounds
salt and pepper
6 bay leaves
1-2 c. water (if necessary)

Clay pot (or heavy duty pot)
wooden spoon
medium pot (for potatoes)

Heat a clay pot over medium heat and add the olive oil. Once the oil is hot enough add the minced garlic and cook for about 1-2 minutes or until fragrant but not brown. Then, add the parsley and fry for about 4 minutes. Add the onion and cook for a further 2-5 minutes, keep frying until they start getting colour in the edges. I wish we had smellivision right now! Add the paprika to the frying mixture and let it release its flavor, 30 sec to 1 min. Afterwards, add tomatoes, tomato paste, bell peppers and bay leaves cook for 15 minutes. Stir every couple of minutes to avoid the mixture from burning.

After the time has elapsed, add the flaked cod and mix thoroughly. LIGHTLY season with salt and pepper! Pour the wine over the mixture and let simmer for about 1 hr. Stir the mixture every few minutes, add water if necessary to avoid the mixture from drying up. Add the almonds, green olives and capers. Continue simmering the mixture for 30 minutes. Finally, add the pre-boiled potatoes and chile and cook for a further 15-20 min. Taste and rectify the seasoning if needed.

Yey, you are done! You should be proud of yourself for attempting this recipe… believe me it is worth it!!

This dish is traditionally served as a sandwich accompanied with an array of pickled goodies such as pickled chilis, roasted red bell peppers, pickled onions.
Make your own and enjoy!

* Please make sure to allot yourself enough time to soak and rinse the cod!! With all the work this dish requires the last thing you want is to end up with an oversalted result.  Start, preferably, 48hr before.  Rinse the salted cod thoroughly, soak it in cold water and place it in the fridge overnight. The next morning, drain and discard the liquid. Rinse the cod, immerse it in cold water again, and place it in the fridge. Repeat the steps every 8hrs.
** You can boil the baby potatoes while you prepare the rest of the cod, that way they will be ready when you need them

Special thanks to Toni and Los Cisneros!!

4 Comments Add yours

  1. alde says:


    1. Kitchenani says:

      Que bueno que te gusto!!

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