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Bacalao a La Vizcaina
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 40 min
- Yield
- 4.00 serving(s)
Categories
- Main dish
Cuisine
- Spanish-inspired
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Fish — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Bacalao a La Vizcaina brings together 1/2 cup olive oil, 1 medium onion, in slices, 3 medium potatoes, in slices in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1/2 cup olive oil
- 1 medium onion, in slices
- 3 medium potatoes, in slices
- 1 (4 ounce) can goya pimientos
- 4 tablespoons goya capers
- 2 garlic cloves, minced
- 1 (1/4 ounce) envelope goya sazon seasoning
- 1 (8 ounce) can goya tomato sauce
- 1/2 cup water
- 1/2 cup raisins
- 1 bay leaf
- 1/2 cup goya cooking wine
- 2 lbs cod
- 1 cup white wine
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Instructions
Heat oil and sauté potatoes with onions for 5 minutes.
Add the rest of the ingredients; simmer 20 minutes until the water has partially evaporated to thicken mix (giving it a stew like appearance).
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