Puerto Rican Bacalao a la Vizcaina
Original Recipe
Notes
- Salted cod can be replaced with salted pollock, depending on availability
- Adjust seasoning to your liking
- Potatoes can be peeled or unpeeled
Ingredients
- 1 pound bacalao (salted cod fish)
1 pound yellow potatoes, sliced
3-4 cloves of garlic
1 medium onion, thinly sliced
1/2 cup pimientos
1 1/2 tbsp capers
1/4 cup pimiento-stuffed olives
1 tbsp fresh oregano, minced
6 oz tomato sauce
1/2 tsp paprika
1/4 tsp cumin
1/2 tsp adobo
1/4 tsp sazon
1/4 cup white wine
1/3 cup extra virgin olive oil
1/2 cup water
1 large bay leaf
Directions
- Begin by soaking the salted codfish for at least four hours, changing the water twice. You can also do this overnight.
- After the four-hour soak, add bacalao to a pot and cover with water.
- Put a lid on the pot and bring it to a boil. Lower it to a simmer and cook for 15 minutes.
- While the fish cooks, slice the potatoes and onions and mince the garlic.
- After the fish boils for 15 minutes, drain and remove from the pot. Flake fish using tongs or a fork. It should come apart easily.
- Rinse and dry the pot. Heat 1 tablespoon of olive oil in the pot over medium-high heat. Layer in half of each ingredient.
- Layer in the second half of the ingredients, ending with the wine, olive oil, and water.
- Give the pot a gentle shake or stir to make sure everything is distributed evenly.
- Bring to a boil, reduce to a simmer, and cover.
- Allow to simmer for 30 minutes or until the potatoes are tender.
- Serve over or alongside rice and/or mofongo.
Information
- Yield
- 4-6 servings
- Total Time
- 44 minutes, 59 seconds