Bacalao a la Vizcaina – Biscayan Cod

Name: Bacalao a la Vizcaina – Biscayan Cod
Prep time: 15M
Total time: 55M
Yield: 8 Servings
Ingredients: ½ cup GOYA® Olive Oil; 1 medium onion, sliced; 3 medium potatoes, peeled and sliced; 2 cloves garlic, finely chopped; ½ cup GOYA® Cooking Wine; 1 can GOYA® Tomato Sauce; ½ cup water; 1 can GOYA® Pimientos, drained and sliced; 4 tbsp. GOYA® Capers; ½ cup raisins; 1 envelope GOYA® Sazon with Coriander and Annatto; 1 bay leaf; 2 bags Codfish; 1 cup GOYA® Wine

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<h2 class="subheader">A Fish Dish That Endures</h2> Bacalao a la Vizcaina, or Viscaina Bacalao, is a delicious seafood dish that hails from the region of Mexico first inhabited by Spaniards, who called the area Viscaya. Bacalao a la Vizcaina has been honed in many ways over time. This Mexican version stews Spanish cod in GOYA® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-id="7822">Tomato Sauce</a> and gets a briny kick from GOYA® <a title="Capers" href="https://goya.com/en/products/olives-and-capers/capers-and-caperberries#capers" data-id="8460">Capers</a>. Enjoy the zesty flavor and rich texture of this wonderful favorite soon! Try Bacalao a la Vizcaina for your next special meal.

Total Time

55m

Prep Time:15m

Yields:8 Servings

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Ingredients

½ cup

GOYA® Puro Olive Oil

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medium onion, sliced

medium potatoes, peeled and sliced

cloves garlic, finely chopped

½ cup

GOYA® Cooking Wine

1 can
(8 oz.)

GOYA® Tomato Sauce

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½ cup

water

1 can
(7 oz.)

GOYA® Fancy Pimientos Rojos, drained and sliced

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4 tbsp.

GOYA® Capers

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½ cup

raisins

1 envelope

GOYA® Sazón with Coriander and Annatto

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GOYA® Bay Leaf

2 bags
(16 oz. each)

GOYA® Codfish

1 cup

GOYA® Wine

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Directions

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Step 1

Rinse cod under cold water. Place pieces in large bowl; submerge completely in cold water. Cover bowl with plastic wrap; transfer to refrigerator. Let soak 24-36 hours, changing water every 8 hours. Rinse; using paper towels, pat dry. Cut into four portions; set aside.

Step 2

Heat oil in large skillet over medium heat. Add potatoes and onions; cook, stirring occasionally, until vegetables soften, about 10-15 minutes. Add garlic to pan, cook, stirring occasionally, until fragrant, about 30 seconds more.

Step 3

Add cooking wine to pan; bring to boil. Stir tomato sauce and water; return to boil. Stir in pimientos, capers, raisins, Sazon and bay leaf; return mixture to boil. Gently add cod to pan; reduce heat to low. Simmer until sauce thickens to stew-like consistency, and fish is warmed through, about 20 minutes more.

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