Main Dish

Bacalao a la Vizcaina – Biscayan Cod

Bacalao a la Vizcaina – Biscayan Cod

1 Reviews

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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.

Total Time

55m

Prep Time:15m

Yields:8 Servings

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Ingredients

½ cup

GOYA® Puro Olive Oil

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1

<p><span>medium onion, sliced</span></p>

3

<p><span>medium potatoes, peeled and sliced</span></p>

2

<p><span>cloves garlic, finely chopped</span></p>

½ cup

GOYA® Cooking Wine

1 can
(8 oz.)

GOYA® Tomato Sauce

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½ cup

<p> water</p>

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

<p>raisins</p>

1 envelope

GOYA® Sazón with Coriander and Annatto

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1

GOYA® Bay Leaf

2 bags
(16 oz. each)

GOYA® Codfish

1 cup

<p><span>GOYA® Wine</span></p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Products in this Recipe

1142_Puro Olive Oil_Front

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Puro Olive Oil
Tomato Sauce_8 OZ_Front

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Tomato Sauce
Fancy Pimientos Rojos

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Fancy Pimientos Rojos
Capers

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Capers
Sazón with Coriander and Annatto Front 1.41oz

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Sazón with Coriander and Annatto
Bay Leaf
Bay Leaf
codfish
Codfish

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Recipe Tags

Main Dish

Fish

Skillet

All-Occasion

Under 60 minutes

All-Year

Entree

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4
1 Reviews
9 years ago

Hector L. Soto

This recipe is not Mexican. It is from the region of Vizcaya, Spain. You can eat "bacalao a la Vizcaina" ( hence its name ) throughout the whole Spanish peninsula.

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