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A Fish Dish That Endures
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® Tomato Sauce and gets a briny kick from GOYA® Capers.
Enjoy the zesty flavor and rich texture of this wonderful favorite soon! Try Bacalao a la Vizcaina for your next special meal.
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 (8 oz.)
GOYA® Tomato Sauce
½ cup
water
1 can (7 oz.)
GOYA® Pimientos, drained and sliced
½ cup
raisins
1
bay leaf
2 bags (16 oz. each)
GOYA® Codfish
1 cup
GOYA® Wine
Directions
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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