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.

Salted Codfish with Garlic and Olive Oil (Bacalao a la Vizcaína)

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

  1. Soak the salted codfish in water for 24 hours, changing the water several times to remove excess salt. Drain and cut into serving pieces.
  2. Heat the olive oil in a large pan over medium heat. Add the garlic and cook until golden brown.
  3. Add the onions and cook until translucent. Then, add the roasted red bell peppers and tomatoes. Cook for 10 minutes, stirring occasionally.
  4. Season with black pepper, paprika, and salt to taste. Pour in the broth and white wine. Simmer for 15 minutes.
  5. Add the codfish to the pan and cook for an additional 15 minutes, or until the fish is tender and the sauce has thickened.
  6. 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