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Best Easy Bacalao a la Vizcaína Recipe

Name: Best Easy Bacalao a la Vizcaína Recipe
Total time: 120 min
Yield: 280 g
Ingredients: salt cod 1.5 lbs; yellow potatoes 2 pieces; white onion 1 large; plum tomatoes 4 pieces; green olives 0.5 cup; canned roasted red peppers 0.5 cup; capers 2 tbsp; russet potato 1 large; olive oil 3 tbsp; garlic cloves 4 cloves; bay leaves 2 pieces; flat-leaf parsley 0.25 cup; black pepper 0.5 tsp

Salt cod in a rich tomato, olive, and caper sauce is Mexico's iconic Christmas Eve dish. This high protein, family celebration meal offers fresh, mediterranean-inspired flavors.

Cook 120 min Difficulty NORMAL 270 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

salt cod 1.5 lbs
yellow potatoes 2 pieces
white onion 1 large
plum tomatoes 4 pieces
green olives 0.5 cup
canned roasted red peppers 0.5 cup
capers 2 tbsp
russet potato 1 large

Seasonings/Sauce

olive oil 3 tbsp
garlic cloves 4 cloves
bay leaves 2 pieces
flat-leaf parsley 0.25 cup
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 19 g 28%

Protein 27 g 40%

Fat 7 g 23%

Serving size 280g

Cooking steps

1

Rinse and soak the salt cod in cold water for 24 hours, changing the water at least 3 times to remove excess salt.
2

Drain the cod, then place in a pot of fresh water. Simmer gently for 20 minutes over medium-low heat, skimming off any foam. Remove, cool slightly, and flake into large pieces, discarding skin and bones.
3

Peel and dice the yellow and russet potatoes into 1-inch pieces. Boil until just fork-tender (about 10 minutes) and drain well.
4

Heat olive oil in a wide skillet over medium heat. Sauté chopped onion until translucent. Add minced garlic and bay leaves, cooking 2 minutes without browning.
5

Stir in chopped tomatoes, roasted red peppers, olives, and capers. Simmer 10 minutes, uncovered, until saucy and aromatic.
6

Add the cooked cod and potatoes to the tomato mixture, folding gently to avoid breaking up the fish. Simmer on low for 10–15 minutes, allowing flavors to meld. Season with black pepper and fold in chopped parsley before serving.

Personalized Q&A

Q. What's the key ingredient in this Bacalao a la Vizcaína recipe?

The defining ingredient is salt cod, which gives Bacalao a la Vizcaína its signature savory, flaky texture and deep umami character. Complemented by tomatoes, olives, and capers in the sauce, the salt cod truly sets this dish apart from other festive stews.

Q. How should I control the heat when cooking the cod and sauce?

Simmer the cod gently on medium-low heat to avoid toughening the fish; vigorous boiling can make it dry. When cooking the sauce, keep heat on medium so onions soften without browning, then reduce to low once everything is combined so the flavors meld without breaking up the cod or potatoes.

Q. How can I ensure the potatoes and cod keep their texture in the final dish?

Boil the potatoes just until fork-tender—overcooking will make them mushy once added to the sauce. When folding in flaked cod and cooked potatoes into the tomato-olive mixture, use gentle motions and simmer on low so the cod stays in large flakes and the potatoes retain their shape.

Q. What are the nutrition values per serving for this recipe?

Each serving has about 270 kcal, with 27g protein (about 40% of calories), 19g carbohydrates (28%), and 7g fat (23%). This makes it a high-protein, moderate-carb option ideal for festive occasions while still fitting into balanced eating plans.

Best Easy Bacalao a la Vizcaína Recipe

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