We might earn revenue from hyperlinks on this publish. Please learn this Disclosure for particulars.
Nothing is best than warming up with a bowl of thick, hearty stew. Bacalao a la Vizcaina, a conventional Basque dish is for certain to ship.
Made with salted cod, a recent tomato sauce, salty inexperienced olives, and a little bit of spice, it’s good to serve for particular events or for dinner when the temperature drops.
Soar to:
Why We Love This Recipe
- It’s an genuine Guatemalan model of the basic Basque dish.
- It options no synthetic components, flavour enhancers or colors.
- The battered salted cod is deliciously crispy on the surface and tender and flaky on the within.
- The fragile flavour of the fish on this bacalao recipe makes it common even amongst individuals who aren’t aware of salted cod!
What’s Bacalao a la Vizcaina?
Bacalao a la Vizcaina is a scrumptious Spanish salt cod dish from the Basque area of Spain that’s additionally very fashionable in Mexico, Guatemala and all through Latin America.
A prime spot to get pleasure from this conventional Basque-stye dish at its supply is Bilbao’s historic metropolis centre. Start with tapas adopted by steaming bowls of this genuine native stew that includes the area’s signature Espelette pepper.
All through Latin America, bacalao Spanish-style is very common for Christmas, New 12 months’s Eve and Semana Santa, the week main as much as Easter Sunday. However you may get pleasure from it any time of the 12 months.
It’s a must-eat throughout Lent when Guatemalans buy the skinny slabs of pescado seco (dried cod) within the mercados round Antigua and different cities in Guatemala.
It’s one of many prime dishes my Guatemalan mother-in-law makes earlier than her pilgrimage to the shrine of the Black Christ on the Basilica in Esquipulas Guatemala every Easter.
This recipe for Bacalao a la Vizcaina options battered salt cod referred to as pescado seco envuelto en huevo which is the way it’s served in Guatemala whereas the normal Basque recipe makes use of salt cod and not using a batter.
For an additional common variation of this bacalao recipe, in Mexico the salt cod isn’t battered however is cooked within the sauce after which shredded.
Journey Tip: Take a look at our full information to the Greatest Festivals and Celebrations in Guatemala and pattern this dish in Guatemala throughout Semana Santa.
How one can Purchase and Soak Salt Cod
There are just a few keys to success when making bacalao. I’ve made some errors alongside the best way that I’m sharing with you so that you get it proper the primary time.
- Soak the salt cod upfront. After I visited the fish market in Punta Delgada within the Azores, I discovered that it’s finest to start the method 4 days upfront.
- Begin your salt cod procuring early. The hot button is selecting salt cod is to buy a chunk of fish that isn’t too skinny. You don’t wish to purchase solely the tail. As an alternative, search for a center piece of the filet. Store early as the best sizes disappear rapidly and you could be left with filets of salt cod as massive as yoga mats.
Whenever you’re able to get began with the method of soaking:
- Place the salt cod in an oblong glass Pyrex dish and canopy it with cool water. Place it within the fridge and permit it to soak within the water for twenty-four hours.
- Drain off the salty water, add extra recent cool water and return to the fridge.
- Repeat this course of on daily basis till you’re prepared to arrange the dish.
Components for Bacalao Recipe
Making this salt cod stew requires just a few particular components that you could be not be as aware of utilizing. Listed here are the highlights however you will discover the complete ingredient record and portions within the recipe card.
- Dried salt cod: Search for slabs of salt cod in your native fish market, grocery retailer fish part, or a Portuguese, Caribbean, and Italian specialty grocer. It’s prone to be in baskets in entrance of refrigerated shows. You wish to select deboned and skinless. Keep away from shopping for shredded salt cod that’s been presoaked.
- Achiote: A seed with a musky taste that comes from the annatto tree. Search for it in Spanish or Latin American markets.
- Inexperienced pitted olives: A basic in lots of Spanish and Latin American dishes. It provides a pleasant briny distinction and taste to the stew that goes nicely with the salt cod.
- Veggies and aromatics: Onion, garlic, recent Roma tomatoes, and potatoes. It’s doable to substitute canned tomatoes. I like to recommend San Marzano plum tomatoes as they’re the sweetest however any good high quality model of canned tomatoes will work nicely.
- Espelette pepper: A particular pepper that’s grown within the Basque area of France. You may substitute cayenne, Aleppo pepper or scorching (unsmoked) paprika.
How one can Make Bacalao a la Vizcaina
There’s somewhat little bit of planning and prep to creating this conventional salt cod stew, however let’s undergo it step-by-step.
- After soaking the salt cod and draining it, dry it completely between layers of paper towels or tea towels.
- Put together the batter, then dip every bit of salt cod within the batter.
- Fry the items of fish in vegetable oil over medium-high warmth till the batter is properly browned.
- Whereas the fish is browning, cube the potatoes and cook dinner them in boiling water till mushy however not mushy.
- Put together the tomato sauce by chopping the peeled Roma tomatoes (or use canned tomatoes) into items.
- Puree the onion, garlic, tomatoes and water in a meals processor till it reaches a nice consistency.
- Saute the tomato combination in a frying pan together with the bay leaf, thyme, Espelette pepper and achiote, bringing the combination to a low boil.
TOP TIP: It’s additionally doable to arrange the tomato sauce upfront. Should you’ve ready it upfront, simply pour it right into a deep frying pan and produce to a low simmer.
- Cowl and permit the tomato sauce to simmer.
- When you’ve completed frying the battered cod, add the cooked potatoes, olives and salt cod in batter to the tomato sauce. Warmth completely for 10 minutes.
- Sprinkle the completed dish with chopped recent parsley.
TOP TIP: Serve Bacalao a la Vizcaina instantly so the batter doesn’t take in an excessive amount of of the sauce and get soggy.
Ideas for Making Salted Cod Stew
- Velocity up the soaking of the salt cod by utilizing barely hotter water.
- The tomato sauce will be ready in advance and reheated if you’re prepared so as to add the fish and olives.
- Reduce the salt cod into items in regards to the measurement of the palm of your hand or smaller.
- Trim off any seen bones.
- The batter for pescado seco envuelto en huevo for this recipe is similar one used to make chile rellenos (stuffed peppers) so it’s value studying.
- When you’ve made the batter, use it instantly. Should you enable it to sit down, it begins to separate and loses its quantity.
- Take pleasure in as a part of a Christmas or New 12 months’s Eve Menu with ponche de frutas, a scorching vacation fruit punch. It additionally goes nicely with arroz verde, a lightweight and fluffy spinach rice pilaf.
Should you love the flavours of this dish you may additionally get pleasure from this different Spanish-inspired dish, Spanish Hen and Chorizo Stew.
FAQs
Sure, you may! The recent fish variation is called Pescado a la Vizcaina and may be very common in Guatemala. It’s a terrific possibility if you happen to can’t discover salt cod, or don’t have time to soak and drain the salt cod a number of occasions.
Substitute a agency, white fish for the salt cod. Make sure to choose a fish that’s agency sufficient to be battered. Haddock is an efficient possibility because it’s thick and can maintain its form nicely. Sole, tilapia and basa are all too skinny and mushy.
Simply remember, the method of drying and salting cod each preserves and intensifies the flavour of cod so by making the swap the stew will style completely different.
They’re each good however the salted cod may have a extra intense taste than the recent fish.
The salted cod is preserved so it doesn’t must be refrigerated in its dried type however as soon as the water has been added to begin soaking the cod it needs to be completed below refrigeration.
Different Fish and Seafood Recipes to Attempt
Love this recipe? Please go away a 5-star 🌟🌟🌟🌟🌟ranking within the recipe card under & a remark additional down if you happen to REALLY prefer it. Thanks!
Bacalao a la Vizcaina (Spanish-style Salt Cod in Batter)
A battered salt cod dish from the Basque Area of Spain. Though it is particularly common at Easter in Spain and all through Latin America, it may be loved any time of 12 months.
Servings: 4 servings
Energy: 376kcal
Value: $10
Stop your display screen from going darkish
Directions
-
Start soaking the entire piece of salt cod in water three days previous to the day you wish to put together the dish
-
Change the water day by day and you should definitely cowl the salt cod fully. Place it into the fridge whereas it is soaking
-
Puree the onion, garlic, tomato and water in a meals processor till a nice consistency
-
Pour a tablespoon of oil into a big frying pan and add the tomato sauce, herbs, Espelette pepper and achiote.
-
Simmer the sauce whereas making ready and cooking the cod
-
Drain, rinse, pat dry after which reduce the salt cod into items about 3 x 3 inches sq.. The sizes of the items will differ based mostly on the form of the fish
-
Sprinkle the fish with two tablespoons of flour and pepper
-
Separate egg whites and beat till stiff
-
Beat egg yolks till creamy
-
Mix egg whites, egg yolks, two tablespoons of flour, achiote and pepper, beating for a minute or two till batter is creamy
-
Warmth 5 tablespoons of oil in a frying pan till it reaches a medium excessive temperature
-
Dip every bit of salt cod in batter and fry in oil till browned (3 minutes), then take away and permit it to empty on paper towels.
-
Repeat till all of the fish is cooked. Attempt to work rapidly so the batter doesn’t start to separate.
-
Place the fish within the tomato sauce and add the potatoes and olives
-
Cowl and warmth completely at a medium temperature (5-10 minutes)
-
Sprinkle with parsley and serve
Notes
- Velocity up the soaking of the salt cod by utilizing barely hotter water.
- The tomato sauce will be ready upfront and reheated if you’re prepared so as to add the fish and olives.
- Reduce the salt cod into items in regards to the measurement of the palm of your hand or smaller.
- Trim away any seen bones.
- The batter for pescado seco envuelto en huevo for this recipe is similar one used to make chile rellenos (stuffed peppers) so it’s value studying.
- When you’ve made the batter, use it instantly. Should you enable it to sit down, it begins to separate and loses its quantity.
- Take pleasure in as a part of a Christmas or New 12 months’s Eve Menu with ponche de frutas, a scorching vacation fruit punch. It additionally goes nicely with arroz verde, a lightweight and fluffy spinach rice pilaf.
Dietary data is created by on-line calculators so the figures are solely estimates.
Vitamin
Energy: 376kcal | Carbohydrates: 37g | Protein: 9g | Fats: 22g | Saturated Fats: 15g | Ldl cholesterol: 82mg | Sodium: 335mg | Potassium: 1023mg | Fiber: 6g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 30.8mg | Calcium: 94mg | Iron: 7.9mg
This recipe and publish was initially printed in 2017 however was considerably up to date with new pictures and extra directions in December 2022.
Save to Pinterest!
Dividing her time between Canada, Guatemala and Mexico (or the closest tropical seashore), Michele Peterson is the founding father of A Style for Journey. Her award-winning journey and meals writing has appeared in Lonely Planet’s cookbook Mexico: From the Supply, Nationwide Geographic Traveler, Fodor’s and 100+ different publications.
View extra posts by Michele Peterson Learn extra