How To Make Bacalao a la Vizcaina (Basque-Style Codfish Stew)
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Serves:
Ingredients
- 1 lb dried codfish
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tomatoes, diced
- 1 cup tomato sauce
- 1/4 cup olive oil
- 1/2 cup white wine
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Soak the dried codfish in water overnight to remove the excess salt. Change the water at least twice during the soaking process.
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In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
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Add the red and green bell peppers to the pot and cook for an additional 5 minutes.
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Stir in the diced tomatoes, tomato sauce, white wine, paprika, cayenne pepper, salt, and pepper. Cook for 10 minutes, allowing the flavors to meld together.
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Remove the codfish from the water and cut it into large chunks. Add the codfish to the pot and gently stir to coat it with the sauce.
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Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the codfish is cooked through and flakes easily.
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Serve the Bacalao a la Vizcaina hot, garnished with fresh parsley.
Nutrition
- Calories : 301kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 47mg
- Sodium : 1744mg
- Total Carbohydrates : 22g
- Dietary Fiber : 5g
- Sugar : 11g
- Protein : 26g
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