Bacalao a la Vizcaina (Basque-Style Codfish Stew)

Bacalao (salted cod) is simmered in a wine-based tomato sauce with boiled eggs, potatoes, and olives in this Puerto Rican version of Basque fish stew.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 475 Calories

Ingredients

• 1 cup water
• 1 (8 ounce) can tomato sauce
• 2 teaspoons capers
• 1 large bay leaf
• 2 medium onions, sliced
• 2 large cloves garlic, minced
• 1 pound salted cod fish
• 1 (4 ounce) jar roasted red bell peppers, drained
• 0.25 cup white wine
• 0.5 cup extra virgin olive oil
• 0.5 cup golden raisins
• 0.25 cup pitted green olives
• 4 medium potatoes, sliced thick
• 4 large hard-boiled eggs, sliced

Recipe Instructions

Step 1

Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.

Step 2

Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.

Step 3

Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.