Bacalao a la Vizcaína (or Cod Fish Vizcaíno Style) is a dish from the northern Spanish region of the Basque Country in Spain. This is not a dish that you prepare often, however, when you do, you take small bites slowly to enjoy this treasure. The dish is traditionally prepared with dry salted cod fish filet. In my humble version, I use fresh cod fish and the following basic ingredients; roasted red peppers, onion, potatoes, parsley or cilantro and lots of olive oil. I only use 2 Tbsps. of tomato sauce and always use paprika for flavor and color.
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $5.50 (or $2.75/serving of a complete meal)
1 large Cod fish filet (this will feed 2 people) ($2.00)
¼ c. Rosemary Infused Olive Oil (plus 1 tbsp. to sauté veggies) ($.75)
Salt, pepper and Paprika
4 Garlic cloves and ½ red onion ($.50)
1 Yukon potato (.50)
2 Bay leaves
1 roasted red pepper (I am used 1 from a small Goya jar) ($1.00)
½ cup of chopped Cilantro (.25)
2 Tbsps. Tomato sauce (.25)
2 tbsp. salad olives (.25)
Season the fish and add chopped garlic. Set aside.
Slice the potato thin, boil in salted water briefly until cook but firm. Keep 1/3 cup water for sauce.
In a skillet, add 1 tbsp. of olive oil, brown the onion and add the garlic towards the end. Add the tomato sauce, the roasted pepper and boiled potatoes (with 1/3 cup of the water), 2 bay leaves, salad olives and let it simmer for about 4-5 minutes.
In another skillet in low add the ¼ cup of infused olive oil to cook the fish. When warm, do not fry but instead simmer in the infused olive oil for about 2-4 minutes or until the fish half cooked.
Remove the fish from the skillet and add to the sauce. It will be very tender and you want to keep it in chunks, therefore, carefully stir only to blend the fish with the sauce. To plate, carefully scoop out of the skillet with a large spoon and place in the middle of the plate, top it with all the veggies and let pieces of the fish show. Drizzle with the infused oil where you cooked the fish and sprinkle chopped cilantro on top.
Serve with avocado or white or yellow rice if you prefer, although not needed since the dish have potatoes and is a complete meal.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.