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Bacalao A La Vizcaina

You'll need to desalinate the cod 24 hours before you make the stew.

It's also important that you cook the potatoes separately so they don't steal all the salt from the dish.

Serve the stew over white rice.

Serves 4


1 lb salted cod or pollock

2 Tablespoons olive oil

1 medium onion

1 red or orange pepper

3 garlic cloves

1 Tablespoon fresh oregano

2 Tablespoon cilantro

1 can tomato pulp

1 cup white wine

1/4 cup water

1 bay leaf

3 Tablespoon capers ( I Love capers but add less if that feels like too much to you. You can also add olives.)

2 Tablespoons currant

1 lb fingerling potatoes

Rinse the salted cod. Cut it into large pieces, then soak it in the fridge in a bowl with water for 24 hours. Change the water twice during this period to ensure the cod desalinates.

To make the stew:

Chop the onion into 1” pieces and cook it in a medium pot with the two Tablespoons of olive oil on medium low heat. Stir every once in awhile. You want to soften and caramelize the onion a bit. In meantime—

Mince the garlic, chop the herbs, and core and dice the pepper. Add them to the onions and continue cooking and stirring every once in awhile. You want to cook it until everything looks soft and wilted, about 7 minutes.

In a separate pot cook the cod. Cover it with water, bring to a boil, then lower the heat to a simmer. Cook it for 10 minutes. Drain it then flake it into small pieces using a fork.

Slice the potatoes into 1" pieces and cook in very salty water until tender. Taste the water. It should taste like the sea. Cook the potatoes until they are tender but not overcooked. Drain them when they are tender.

While the cod and the potatoes cook— add the tomato sauce, wine, water, and bay leaf to the onion, garlic, pepper mixture. Stir and turn the heat up a notch. Add the capers and currants, stir, and then add the potatoes and cod.


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