Bacalao a la Vizcaina

Bacalao a la Vizcaina is a Spanish-style Cod Fish Stew.  Chunks of melt in your mouth cod fish cooked in an aromatic and specially flavored sauce. This dish is well known around the world with different variations of some ingredients. This recipe has a Caribbean flare to it and it’s out of this world.




  1. In a heavy bottomed large pot, add 1 tablespoon of extra virgin olive oil.
  2. Arrange the potato slices in one even layer on the bottom of the pot.
  3. Arrange the cod chunks on top of the potatoes and sprinkle with 1 tsp. of salt.
  4. Spread the sliced onions, garlic and red peppers over the cod.
  5. Sprinkle the olives, capers and raisins.
  6. Drizzle the remaining tablespoon of olive oil.
  7. Place the two bay leaves in the center
  8. Pour the tomato sauce over the top of the vegetables, followed by the wine.
  9. Sprinkle the remaining teaspoon of salt.
  10. Bring to a simmer over high heat and then lower the heat to medium low and cover. Cook for 30-40 minutes. DO NOT stir.
  11. At around 20 minutes remove the top and look to make sure there is enough liquid. If needed add 1/4 cup of water. Cover again and finish cooking until the potatoes are fork tender.


Keywords: Bacalao a la vizcaina Cod fish stew

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