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Bacalao a la Vizcaína is a traditional spanish dish. the term bacalao means dried, salt cod. Bacalao has been a culinary treasure for centuries. Today, bacalao continues to be a great dish that connects traditional home cooking and modern cooking. Whether you’re a seasoned home cook or just love trying new dishes, this Spanich bacalao recipe promises a little bit of history and a lot of flavor.
What is Bacalao? Origins and Culinary Significance
Preserving salt cod was a survival technique during the Age of Exploration, in the 15th century. Portuguese and Basque fishermen developed this technique for preserving cod with salt.This method let sailors and traders carry protein-packed food across long ocean trips without refrigeration.
The process was simple: take fresh cod, salt it heavily, and dry it under sun. Once salted and dried, the fish could last for months instead of just days, completely changing how seafood was stored and traded.
Regional differences in bacalao preparation highlight rich culinary traditions. The Portuguese Bacalhao style is prepared in many ways, from simple boiled dishes to layered casseroles like Bacalhau à Brás, which combines the fish with eggs and potatoes.
Coastal regions of Spain have their own unique preparations, often featuring olive oil, garlic, and peppers. Mediterranean coast communities, on the other hand, tend to use tomatoes, olives, and herbs, creating a variety of dishes that showcase the fish’s versatile flavor.
In Italy, baccalà is particularly popular in Venice and Northern regions. Italian preparations often feature baccalà mantecato, a creamy whipped salt cod dish served on polenta, or baccalà alla Vicentina, a slow-cooked version with olive oil and milk.
Selecting the Perfect Salt Cod: A Buyer’s Guide
Picking the right salt cod can be tricky, especially if it’s your first time making bacalao. But don’t worry— Here’s a simple guide on how to choose excellent salt cod.
Lessons of Salt Cod Quality:
Salt cod isn’t all the same! When shopping, go for firm, white pieces that are slightly moist but not too dry or crumbly. It should have a clean, mild smell—not overly fishy. If the fish looks gray or has lots of cracks, it’s best to pass and find a better option.
Where to Buy Real Bacalao:
- Latin and Spanish grocery stores like Goya Foods, La Tienda, and El Super.
- Portuguese markets (e.g., in New Jersey Rhode Island).
- Asian markets (Chinese or Filipino).
- Online from Amazon, La Tienda, and iGourmet.
Brands and Sourcing Recommendations:
I rely on brands Bacalao de España and Porto-Moreno, which always provide good quality. If buying online, check out what others said! That way, you’ll know whether the brand delivers decent fish and packaging. And always look for quality certification on the packaging.
Price Brackets and Market Types:
Salt cod can cost anywhere from $10 to $25 a pound. Premium bacalao (particularly from Spain or Portugal) will generally be a little pricier, but trust me, it’s worth it for that authentic flavor. Avoid the super-cheap stuff — it tends to be less flavorful or fresh.
Preparing Salt Cod: Essential Soaking and Desalting Techniques
Why Bacalao Needs to Soak:
Salt cod is preserved in lots of salt, and without soaking it first, you’ll deliver an overwhelmingly salty, unappetizing dish. Soaking removes the excess salt, leaving the fish tender and ready for your recipe.
Step-by-Step Soaking Process:
Rinse Your Salt Cod: You should rinse your salt cod before you soak it to remove any surface salt, which will remove some of the original brine.
Run water in a Bowl: Fill a large bowl or container and submerge the cod completely.
Soak and Wait: Soak the fish in cold water for at least 12 hours. I like to do that overnight so it’s ready to roll the next day. If the cod is very thick, you may need to soak it longer.
Water Changing Techniques:
Make sure you change the water a few times as the beans soak. Try to replace it every 4–6 hours.
Bacalao a la Vizcaína Recipe
Bacalao a la Vizcaína is a traditional Spanish salted cod stew that connects you with centuries of tradition. The flavors are rich, comforting, and just downright delicious. Here’s a Bacalao a la Vizcaína recipe that’s simple to follow and flavorful.
Complete Ingredient List:
- salted cod (soaked to remove excess salt)
- onions
- garlic cloves
- tomatoes
- olive oil
- Red peppers
- capers, rinsed
- Oregano
- Parpika
- green olives, pitted and sliced
- fresh parsley, chopped
- Salt to taste
Step-by-Step Cooking Instructions:
1. Prepare the Cod
- Soak the salted cod in water for 24–48 hours, changing the water every 8 hours to remove excess salt.
- Drain and pat dry before using.
2. Sauté Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add the onions, garlic, and red peppers, cooking until softened and fragrant, about 5–7 minutes.
3. Build the Sauce
- Add the chopped tomatoes, paprika, and oregano to the skillet. Stir well and let the mixture cook for about 10 minutes. Stir occasionally, adding a splash of water if the sauce begins to dry out.
4. Simmer with Cod
- Lay the cod pieces into the sauce, nestling them gently.
- Add the capers and green olives evenly over the top of the dish.
- Cover and simmer on low heat for 20 minutes, or until the cod is tender and flakes easily.
5. Finish and Serve
- Sprinkle with fresh parsley just before serving.
- Serve hot with your favorite side dish like crusty bread, roasted potatoes, or a fresh salad.
Cooking Time and Temperature Guidelines:
- Total cooking time is about 30 to 40 minutes.
- Keep the heat on medium-low to prevent the fish from overcooking.
Tips and Tricks for Cooking Bacalao
There are many ways to make bacalao your own, and cooking is a wonderful experience. Whether you’re dishing it up for a family night or having fun exploring flavors, here are a few tips and tricks to get the most out of this beloved dish.
What to Serve Bacalao With:
Bacalao goes wonderfully with plain sides. Think rice (a classic choice), crispy roasted potatoes, or a lovely salad. For a heartier option, lesa crusty bread to mop up all that yummy olive oil and drippings.
Cooking Variations:
How to Adapt Recipes for Different Tastes or Dietary Preferences:
This recipe is naturally low-carb, but if you don’t mind adding some carbs, feel free to include boiled or roasted potatoes. They’ll soak up the flavorful sauce and add heartiness to the dish.
Varying the Spice and Seasoning:
Want to spice things up? Add a pinch of red pepper flakes or smoked paprika for an extra kick. You could also try working in garlic butter or a squeeze of lemon to liven things up.
Storage and Leftovers:
How to Store Leftover Dishes Made With Bacalao:
If you have leftovers (lucky you!), allow the bacalao to cool to room temperature, store it in a tightly sealed container to keep it fresh and prevent odors from mingling with those of other foods, then put it in the fridge.
Maximum Storage Duration:
Leftover bacalao can be stored in the fridge for 3 to 4 days. After that, the texture of the fish may start to change.
Recommended Reheating Methods:
To reheat, warm it in a skillet on low with a drizzle of olive oil. This helps maintain a nice texture. It can also be microwaved in short intervals, but be careful not to overheat it!
Preventing Texture Loss:
Bacalao can dry out if overcooked. Reheat just until warmed through. When reheating, adding a splash of water or broth can help keep it nice and moist.
Wrap Up
Bacalao is more than a meal—it’s a taste of history that’s fed generations. With a little practice, you can turn simple salt cod into a delicious dish. Ready to start your bacalao journey? Grab your ingredients, and let’s get cooking!
FAQ:
- What is Bacalao?
Bacalao is a traditional Portuguese dish made with salted cod. The cod is typically dried and preserved with salt, then rehydrated and cooked in various delicious ways. It’s a popular dish in Portugal, especially around holidays and special occasions.
- Why do I need to soak the Bacalao before cooking?
Bacalao (salted cod) is very salty and needs to be soaked in water for several hours or overnight to remove the excess salt. This process also helps to rehydrate the fish, making it tender and easier to cook.
- How long do I need to soak Bacalao?
You should soak the Bacalao in water for at least 24 hours before cooking. Change the water a few times during the soaking process to help remove as much salt as possible.
- Can I use fresh cod instead of salted cod?
The traditional recipe requires salted cod, as it gives the dish its distinctive flavor. However, if you can’t find salted cod, you can try using fresh cod, but the flavor and texture may not be exactly the same.
- Can I make Bacalao ahead of time?
Yes! Bacalao actually tastes even better the next day as the flavors have time to blend. You can prepare the dish ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently before serving.
- Is Bacalao a healthy dish?
Bacalao is a healthy option as it is high in protein, low in fat, and rich in omega-3 fatty acids. However, since salted cod can be high in sodium, be sure to soak the fish thoroughly to reduce the salt content.
- What do I serve with Bacalao?
Bacalao is often served with boiled potatoes, rice, or a fresh salad. You can also pair it with a light Portuguese white wine to enhance the flavors.
- Can I make a vegetarian version of Bacalao?
While Bacalao is traditionally made with salted cod, you can create a vegetarian version by substituting the fish with plant-based options such as jackfruit, tempeh, or tofu, which can mimic the texture of cod.
- Can I freeze Bacalao leftovers?
Yes, Bacalao leftovers can be frozen. Let the dish cool completely, then store it in an airtight container or freezer bag. It can last in the freezer for up to 3 months. Just thaw and reheat before serving.
- What is the difference between Bacalao and Bacalhau?
“Bacalao” is the Spanish term for salted cod, while “Bacalhau” is the Portuguese term. Both refer to the same ingredient, but the recipes and cooking styles may vary slightly between the two countries.
PrintBacalao a la Vizcaína
- Total Time: 50 min
- Yield: 4
Description
Bacalao a la Vizcaína is a traditional Basque dish featuring salted cod simmered in a rich, tangy red sauce made with roasted peppers, onions, tomatoes, and olive oil
Ingredients
- Salted cod: 4 pieces (approximately 1.8 lb), soaked to remove excess salt
- Onions: 2 medium, thinly sliced
- Garlic cloves: 3, minced
- Tomatoes: 4 medium, diced
- Olive oil: 4 tablespoons
- Red peppers: 2, roasted and chopped
- Capers: 2 tablespoons, rinsed
- Oregano: 1 teaspoon, dried
- Paprika: 1 teaspoon
- Green olives: 8, pitted and sliced
- Fresh parsley: 2 tablespoons, chopped
- Salt: to taste
Instructions
1. Prepare the Cod: Soak the salted cod in water for 24–48 hours, changing the water every 8 hours to remove excess salt. Drain and pat dry before using.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the onions, garlic, and red peppers, cooking until softened and fragrant, about 5–7 minutes.
3. Build the Sauce: Add the chopped tomatoes, paprika, and oregano to the skillet. Stir well and let the mixture cook for about 10 minutes. Stir occasionally, adding a splash of water if the sauce begins to dry out.
4. Simmer with Cod: Lay the cod pieces into the sauce, nestling them gently. Add the capers and green olives evenly over the top of the dish. Cover and simmer on low heat for 20 minutes, or until the cod is tender and flakes easily.
5. Finish and Serve: Sprinkle with fresh parsley just before serving. Serve hot with your favorite side dish like crusty bread, roasted potatoes, or a fresh salad.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Mediterranean Dishes
- Method: Slow cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 363 cal
Keywords: Bacalao a la Vizcaína