Salted Codfish with Garlic and Olive Oil (Bacalao a la Vizcaína)
Bacalao a la Vizcaína is a traditional dish from the Castilian-Leonese cuisine, featuring salted codfish cooked with garlic and olive oil.
Ingredients
- 1 pound salted codfish
- 1 cup olive oil
- 6 garlic cloves, sliced
- 2 onions, finely chopped
- 2 red bell peppers, roasted, peeled, and sliced
- 2 tomatoes, peeled and chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 cup chicken or vegetable broth
- 1/4 cup white wine
- 2 tablespoons chopped parsley
- Salt to taste
Instructions
- Soak the salted codfish in water for 24 hours, changing the water several times to remove excess salt. Drain and cut into serving pieces.
- Heat the olive oil in a large pan over medium heat. Add the garlic and cook until golden brown.
- Add the onions and cook until translucent. Then, add the roasted red bell peppers and tomatoes. Cook for 10 minutes, stirring occasionally.
- Season with black pepper, paprika, and salt to taste. Pour in the broth and white wine. Simmer for 15 minutes.
- Add the codfish to the pan and cook for an additional 15 minutes, or until the fish is tender and the sauce has thickened.
- Sprinkle with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large pan Knife Cutting board Bowl
Tools
Stovetop
Serving suggestions
Serve the Bacalao a la Vizcaína with crusty bread and a side salad for a complete meal.
Tips & tricks
Make sure to soak the salted codfish for the recommended time to remove excess salt and avoid an overly salty dish.
Cost
$20