Bacalao a la Vizcaina – Biscayan Cod

Bacalao a la Vizcaina – Biscayan Cod

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Prep time

15m

Total time

55m

Yields

8

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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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

4 tbsp.

GOYA® Capers

½ cup

raisins

1

bay leaf

2 cans (15 oz. each)

GOYA® Cod, drained

1 cup

GOYA® Wine

Directions

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Step 1

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 2

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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Main Dishes Mexico Under 60

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