Bacalao a la Vizcaina – Biscayan Cod

Bacalao a la Vizcaina – Biscayan Cod


Bacalao a la Vizcaina – Biscayan Cod

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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.

  • Ingredients
  • Directions


medium onion, sliced


medium potatoes, peeled and sliced


cloves garlic, finely chopped

½ cup

GOYA® Cooking Wine

½ cup


1 can (7 oz.)

GOYA® Pimientos, drained and sliced

½ cup



bay leaf

2 bags (16 oz. each)

GOYA® Codfish

1 cup

GOYA® Wine


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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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