Bacalao a la vizcaina: a classic Easter recipe with a Latin twist

(‘Bacalao a la Vizcaína Cubano’ / Cuban Salt Cod Bizcaine Style / Cuban Basque Style Cod Stew) This Easter recipe is a very traditional Spanish…
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Bacalao a la vizcaina: a classic Easter recipe with a Latin twist

Bacalao a la Vizcaina has many variations, but cooking it Cuban style makes it a hearty seafood dish for Easter that’s sure to please. (Shutterstock)

(‘Bacalao a la Vizcaína Cubano’ / Cuban Salt Cod Bizcaine Style / Cuban Basque Style Cod Stew)

This Easter recipe is a very traditional Spanish dish that took many turns and variations throughout the history of food. Certainly, not two Balacao a la Vizcaínas are created equally. Growing up, it was the Salt Cod Bizcaine Style with an Italian twist. And though my mother’s dish was truly one of my favorite Easter dishes, once I moved to the States, I fell completely in love with the Cuban version of this Easter classic.

Cuban ‘Bacalao a la Vizcaína’

This dish is done in almost no time. The only detail to bear in mind is the overnight soaking time that cod needs. Other than that, you can feed your family and friends in a matter of minutes – and without breaking the bank. The sauce is quick an easy: just onions, garlic, peppers, ají, tomato, and wine, and voilá!

 SEE ALSO: Easy to make rockfish recipe

Ingredients

Serves 8

  • 1 lb. salt cod, soaked overnight
  • 1 medium onion
  • 3 cloves of garlic, mashed
  • 1 green pepper, chopped
  • 1 medium aji
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar or dry white wine
  • Water, if needed
  • 1-6oz can red peppers with water
  • ½ tbsp. white pepper or to taste
  • French bread, sliced, toasted
  • 1 lb. white potatoes (with or without the skin), sliced and cooked
  • 4 cups of distilled water
  • ½ cup tomato sauce (canned or fresh)

Cooking instructions

Discard the soaking liquid from the cod; break fish into pieces, place in a pot and cook in fresh distilled water for about 20 minutes. Drain and taste for saltiness. If it’s too salty, rinse under water several time until desired flavor is achieved.

Desalting the codfish is part of Bacalao a la Vizcaina.

The most time consuming part of making Bacalao a la Vizcaina is desalting the codfish. (Gloria Cabada-Leman/Flickr)

Place the potatoes on the bottom of a pot, place cod on top, then the onions, the garlic, the ají, the peppers, wine, tomato sauce, chopped peppers with water. Cook over medium heat until potatoes are cooked—about 25-30 minutes. Serve with fried bread and peppers on top.

Serve in warm medium bowls with toasted bread on top, finely chopped peppers, fresh herbs, and/or olives or olive tapenade (optional).

SEE ALSO: Leek and artichokes side dish