Bacalao a la VizcaĂna Dominicano
A flavorful and comforting stew of salt cod simmered in a rich tomato-based sauce with peppers, onions, olives, and capers. While originating from Spain, this Dominican version often incorporates local nuances, making it a beloved dish, especially during festive seasons.
🧂 Ingredients
- 1.5 lbs Salted codfish (bacalao)(soaked and desalted for at least 24-48 hours, changing water frequently)
- 0.5 cup Olive oil
- 2 large Onions(thinly sliced)
- 6 cloves Garlic(minced)
- 1 large Red bell pepper(sliced)
- 1 large Green bell pepper(sliced)
- 4 large Tomatoes(peeled, seeded, and chopped)
- 3 tbsp Tomato paste
- 0.5 cup Dry white wine
- 0.25 cup Capers(drained)
- 0.5 cup Green olives(pitted and halved)
- 2 medium Potatoes(peeled and cut into 1-inch cubes, parboiled until tender)
- 0.25 cup Fresh parsley(chopped)
- Salt(to taste)
- Black pepper(to taste)
👨‍🍳 Instructions
- 1
Prepare the cod: After soaking and desalting the codfish, flake it into bite-sized pieces, removing any bones or skin. Set aside.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the sliced bell peppers to the pot and cook for about 5 minutes until slightly tender. Stir in the chopped tomatoes and tomato paste. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes have broken down.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- 5
Add the capers, olives, and parboiled potato cubes to the pot. Stir gently to combine.
- 6
Gently place the flaked codfish into the sauce. Do not stir vigorously, as this can break up the fish too much. Cover the pot and simmer over low heat for about 20-25 minutes, or until the cod is cooked through and flakes easily. The sauce should thicken slightly.
- 7
Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed (the cod can be salty, so taste before adding salt).
đź’ˇ Tip: Be cautious when adding salt, as the codfish is already salted. - 8
Serve the Bacalao a la VizcaĂna hot, traditionally accompanied by white rice or crusty bread.
đź’ˇ Pro Tips
- âś“The key to good bacalao is proper desalting. Change the water frequently to remove excess salt.
- âś“Avoid overcooking the cod, as it can become dry and tough.
- âś“For a richer flavor, some recipes suggest adding a bay leaf to the sauce while simmering.
🔄 Variations
- Some Dominican versions may include hard-boiled eggs, sliced and added towards the end of cooking.
- A pinch of pimentĂłn (paprika) can be added for extra color and flavor.
- Some may add a touch of sugar to balance the acidity of the tomatoes.