Bacalao a la Bizcaina: Salt Cod Bizcaine Style

Name: Bacalao a la Bizcaina: Salt Cod Bizcaine Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours.
2
Change the water a least 4 times in a period of 1 day.
3
(It's important to do this process, otherwise the fish will be extremely salty).
4
When the cod has finished soaking, clean, picking out any cartilage or bones.
5
Shred into small pieces.
6
In a large saucepan heat the oil.
7
When hot, add the onion and saute for about 3 minutes.
8
Add the chopped garlic and saute until golden.
9
Add the cod and stir, add the tomatoes and cover.
10
Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapenos.
11
Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed.
12
Add the boiled potatoes.
13
Remove from heat.
14
Place in a medium soup bowl, accompanied with toasted crusty French bread.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound salt cod, 2 tablespoons extra-vigin olive oil, 1 small onion, thinly sliced, 3 cloves garlic, finely chopped, and more.

Yes, Bacalao a la Bizcaina: Salt Cod Bizcaine Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!