Bacalao a la Vizcaina (Codfish Fricassee)


1 lb dried, salted codfish

4 medium red potatoes (peeled and cut in quarters)

3 tbsp olive oil

1 green bell pepper (finely chopped)

1 large onion (finely chopped)

3 garlic cloves (finely chopped)

¼ tsp saffron

1 bay leaf

¼ tsp ground pepper

½ tsp oregano

¼ tsp cumin

½ cup white cooking wine

1 cup tomato sauce

½ cup water

Strips of pimientos for garnish


Desalt fish by placing it in a bowl with water, overnight, or for 8 hours. Change the water every 2 hours. Once the fish has soaked for at least 8 hours and is ready to be cooked, place potatoes in a pot and boil until tender. Set aside.

Prepare a sofrito or sauce. Add olive oil into a large pot. Heat over medium-high. Add garlic and onion and sauté for about 1 minute. Add bell pepper, and continue stirring for one more minute. Then, add tomato sauce and bay leaf and simmer for 1 or 2 minutes. Add cooking wine, saffron, ground pepper, oregano, cumin and water. Stir, cover and simmer for about 5 minutes, stirring occasionally.

Add codfish to the pot, reduce heat to medium-low and continue simmering for an additional 10 minutes. Stir occasionally.

Add the potatoes, stir softly, reduce heat to low and continue cooking for additional 10 minutes. If after 7-8 minutes it is too watery, uncover the pot and continue cooking for the remaining time.

Serve and garnish with strips of pimientos

Serving: about 6

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