Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)

This bacalao a la vizcaína is my family’s Spanish-style salted cod stew, made the way my grandfather did in Cuba. It’s rich and briny, with garlicky cod simmered in a tomato and pimiento sauce, layered over tender potatoes, peppers, and onions. We serve it with white rice and sweet plantains... the perfect Cuban twist on a classic Basque-inspired dish.

📝 Ingredients

• 1 lb boneless salted cod filets
• 2 large Russet potatoes (sliced)
• 1 medium yellow onion (sliced)
• 1 medium green bell pepper (cut in strips)
• 3 cloves garlic (minced)
• 1/3 cup olive oil
• 1/3 cup water
• 1/3 cup vino seco ((dry white wine))
• 1 teaspoon white vinegar
• 8 ounces tomato sauce
• 7 ounces pimientos (sliced)

👨‍🍳 Instructions

1. 1The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking. Skipping this step will result in a very salty dish!
2. 2Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.
3. 3Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.
4. 4In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.
5. 5Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.
6. 6Pour in the oil, water, vino seco, tomato sauce, and the sliced pimientos (with their liquid).
7. 7Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork. Check occasionally to prevent sticking or drying out. Add a splash of water if it looks too dry.
8. 8Serve this codfish stew with white rice and sweet plantains. Enjoy!