Bacalao a la Vizcaina (Basque-Style Codfish Stew)
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Ingredients for - Bacalao a la Vizcaina (Basque-Style Codfish Stew)

1. Salted cod fish - 1 pound
2. Potatoes, sliced thick - 4 medium
3. Onions, sliced - 2 medium
4. Hard-boiled eggs, sliced - 4 large
5. Capers - 2 teaspoons
6. Garlic, minced - 2 large cloves
7. Pitted green olives - ¼ cup
8. Roasted red bell peppers, drained - 1 (4 ounce) jar
9. Golden raisins - ½ cup
10. Bay leaf - 1 large
11. Tomato sauce - 1 (8 ounce) can
12. Extra virgin olive oil - ½ cup
13. Water - 1 cup
14. White wine - ¼ cup

How to cook deliciously - Bacalao a la Vizcaina (Basque-Style Codfish Stew)

1. Stage

Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.

2. Stage

Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.

3. Stage

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