Bacalao A La Vizcaina (Basque Style Codfish Stew) Recipe

Name: Bacalao A La Vizcaina (Basque Style Codfish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup pitted green olives; 1 (4 ounce) jar roasted red bell peppers, drained; 1/2 cup golden raisins; 1 bay leaf; 1 (8 ounce) can tomato sauce; 1/2 cup extra virgin olive oil; 1 cup water; 1/4 cup white wine

Servings: persons

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
1/4 cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
1/2 cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
1/2 cup extra virgin olive oil
1 cup water
1/4 cup white wine

1
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.
2
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.
3
Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 pound salted cod fish, 4 potatoes, sliced thick, 2 onions, sliced, 4 hard-boiled eggs, sliced, and more.

Yes, Bacalao A La Vizcaina (Basque Style Codfish Stew) 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.

Bacalao A La Vizcaina (Basque Style Codfish Stew)

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