Bacalao a la Vizcaina
Basque Style Codfish Stew
Ingredients
Yield: 8 servings
- 1 pound salted cod fish
- 4 medium 2-1/4″ to 3″ dia, raw potatoes, sliced thick
- 2 medium 2-1/2″ dia onions, sliced
- 4 large eggs hard-boiled eggs, sliced
- 2 teaspoons capers
- 2 large cloves garlic minced
- ¼ cup pitted green olives
- 1 4 ounce jar roasted red bell peppers, drained
- ½ cup golden raisins
- 1 bay leaf
- 1 8 ounce can tomato sauce
- ½ cup extra virgin olive oil
- 1 cup water
- ¼ cup white wine
Instructions
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours.
- Drain and cut the fish into bite-size pieces.
- Layer half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins.
- Place the bay leaf on top, then pour half the tomato sauce and half the olive oil.
- Repeat with the remaining ingredients in the same order.
- Do not stir.
- Cover and bring to a boil over medium heat.
- Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Notes / Tips / Wine Advice:
Nutrition Facts Per Serving:
- 474.5 calories; protein 42.3g
- carbohydrates 31.6g
- fat 18.9g
- cholesterol 192.3mg
- sodium 4353.3mg.