Bacalao a la Vizcaína (Spaniard style cod fish) has become a staple of Cuban cuisine due to the influence that the Spaniards had on the island. Its taste and texture are delicious, it is also very easy to prepare, although most of the preparation consists of desalting the cod.
It is an ideal entrée to prepare for Easter and the entire Lent season.
Although Cubans inherited the recipe from the Spaniards, they created their own version that differs a little from the recipe that is prepared in the Spaniard community.
Preparing this recipe is very simple, since its elaboration consists only of mixing a slice of cod with potatoes immersed in a rich tomato sauce and black peppers.
For the sauce we use dry wine, garlic and onion, so all of this will accentuate the flavor and the final result is exquisite.
The biggest challenge is to desalt the cod as it takes quite a while, and the best way to do so is to soak it 24 or 36 hours inside the refrigerator before it is prepared by changing the water every 6 or 8 hours.
The following recipe is for serving of 8 people
- 1 lb. salt cod, soaked overnight
- 1 medium onion
- 3 cloves of garlic, mashed
- 1 green pepper, chopped
- 1 medium ají peppers
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon dry white wine
- Water, if needed
- 1-6oz can of red peppers with water
- ½ tbsp. white pepper
- 1 lb. white potatoes, preferably without the skin, sliced and cooked
- 4 cups of distilled water
- ½ cup tomato sauce (canned or fresh)
The first thing is to desalt the cod. Some people leave it for 48 hours soaking and change the water as stated above. In this way the cod will remain firm at the time of cooking.
Place the potatoes on the bottom of a pot, place the cod on top, then the onions, the garlic, the ají, the green peppers, wine, tomato sauce, chopped peppers with water. Cook over medium heat until the potatoes are cooked, which is about 25-30 minutes.
Serve over white rice and a side of sweet plantains or tostones.