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Bacalao a la Vizcaina is a delicious Spanish salt cod dish from the Basque region of Spain that’s also very popular in Mexico, Guatemala and throughout Latin America. Although this bacalao seco (dry salt cod fish) dish is most popular on Christmas Eve and at Easter, you can enjoy it any time of the year.
This Basque-stye dish has its roots in northern Spain. A top spot to enjoy this traditional dish at its source is Bilbao, the Basque Country’s biggest city and one of the top cities to visit in Spain for food fans.
For an unforgettable experience, head to Bilboa’s historic city centre to sample pintxos and bowls of steaming bowls of this authentic local stew featuring the region’s signature Espelette pepper.
Spanish Bacalao is Also a Popular Dish in Latin America
Throughout Latin America, bacalao Spanish-style is especially popular for Christmas, New Year’s Eve and Semana Santa, the week leading up to Easter Sunday. It’s a must-eat during Lent when Guatemalans purchase the thin slabs of pescado seco (dried cod) in the mercados around Antigua and other towns in Guatemala.
In parts of Latin America, Bacalao a la Vizcaina is also known as pescado a la vizcaina but whatever you choose to call it, it’s a delicious way to enjoy fresh or dried cod fish.
It’s one of the top dishes my Guatemalan mother-in-law makes before her pilgrimage to the shrine of the Black Christ at the Basilica in the town of Esquipulas Guatemala each Easter.
Travel Tip: Check out our complete guide to the Best Festivals and Celebrations in Guatemala and sample this dish in Guatemala during Semana Santa.
Buying and Soaking Salt Cod for Bacalao Guisado
The key to success in using bacalao is soaking it long enough to remove the salt. The first time I made bacalao fish, I didn’t start the process of soaking the salt cod early enough and the dish was too salty.
When I visited the fish market in Punta Delgada in the Azores, I learned that it’s best to begin the process four days in advance.
The key is choosing salt cod is to purchase a piece of fish that isn’t too thin. You don’t want to buy only the tail. Instead, look for a middle piece of the filet.
This means you need to do your salt cod shopping early. The ideal sizes disappear quickly and you may be left with filets of salt cod as large as yoga mats.
Begin the process of soaking the salt cod four days before you want to prepare the dish. Place the salt cod in a rectangular glass Pyrex dish and cover it with cool water. Place it in the refrigerator and allow it to soak in the water for 24 hours.
Drain off the salty water, add more fresh cool water and return to the refrigerator. repeat this process every day until you are ready to prepare the dish.
How to Make a Pescado a la Vizcaina Version
The process of drying and salting cod both preserves and intensifies the flavour of cod. But if you can’t find salt cod, or don’t have time to soak and drain the salt cod multiple times, you can make it with fresh fish. This variation is known as Pescado a la Vizcaina and is very popular in Guatemala.
In the Guatemalan version of the classic Basque dish, you substitute a firm, white fish for the salt cod. Be sure to select a fish that is firm enough to be battered.
Haddock is a good option as it is thick and will hold its shape well. Sole, tilapia and basa are all too thin and soft to make Pescado a la Vizcaina Guatemalteco.
Ingredients for this Bacalao Recipe
Although the original recipe calls for fresh tomatoes, it’s possible to substitute canned tomatoes. Look for San Marzano plum tomatoes as they are the sweetest. But any good quality brand of canned tomatoes will work well.
If you don’t have the traditional Espelette pepper, you can substitute cayenne, Aleppo pepper or hot (unsmoked) paprika.
How to Make Bacalao a la Vizcaina
1. After soaking the salt cod and draining it, dry it thoroughly between layers of paper towels or tea towels.
2. Prepare the batter, then dip each piece of salt cod in the batter and fry it until the batter is nicely browned.
3. While the fish is browning, dice the potatoes and cook them in boiling water until soft but not mushy.
4. Fry the battered salt cod until browned in vegetable oil over medium-high heat.
5. Then prepare the tomato sauce by chopping the peeled Roma tomatoes (or use canned tomatoes) into pieces.
6. Puree the onion, garlic, tomatoes and water in a food processor until it reaches a fine consistency.
7 Then saute the tomato mixture in a frying pan along with the bay leaf, thyme, Espelette pepper and achiote, bringing the mixture to a low boil.
6. Cover and allow the tomato sauce to simmer. It’s also possible to prepare the tomato sauce in advance. If you’ve prepared it in advance, just pour it into a deep frying pan and bring to a low simmer.
7. Once you’ve finished frying the battered cod, add the cooked potatoes, olives and salt cod in batter to the tomato sauce. Heat thoroughly for 10 minutes.
8. Sprinkle the finished dish with chopped fresh parsley.
Serve Bacalao a la Vizcaina immediately so the batter doesn’t soak up too much of the sauce and get soggy.
Tips for Making Pescado Seco Envuelto en Huevo – Salt Cod in Batter
- This version of Bacalao a la Vizcaina features battered salt cod known as pescado seco envuelto en huevo. There is another variation of this bacalao recipe popular in Mexico, where the salt cod isn’t battered but is cooked in the sauce and then shredded.
- For best results, cut the salt cod into pieces about the size of the palm of your hand or smaller.
- The batter for pescado seco envuelto en huevo for this recipe is the same one used to make chile rellenos ( stuffed peppers) so it’s worth learning.
- Once you’ve made the batter, use it immediately. If you allow it to sit, it begins to separate and loses its volume.
- Enjoy as part of a Christmas or New Year’s Eve Menu with ponche de frutas, a hot holiday fruit punch. It also goes well with Arroz Verde, a light and fluffy spinach rice pilaf
Bacalao a la Vizcaina - Spanish-style Salt Cod in Batter
Ingredients
- 1 large piece dried salt cod
- 2 eggs
- 4 Tablespoons white flour
- 1/8 teaspoon achiote
- 5 Tablespoons vegetable oil
- 4 potatoes chopped into pieces and cooked until soft but not soggy
- 1/2 cup green pitted olives
- salt and pepper to taste
- 1 raw onion chopped
- 1 clove peeled garlic
- 2 cups fresh Roma tomatoes peeled or canned tomatoes
- 1 bay leaf
- 1/4 tsp achiote
- 1/8 tsp thyme
- 1/8 tsp Espelette pepper or cayenne, Aleppo or hot paprika
- handful chopped parsley
Instructions
- Begin soaking the whole piece of salt cod in water three days prior to the day you want to prepare the dish
- Replace the water daily and be sure to cover the salt cod completely. Place it into the refrigerator while it's soaking
- Puree the onion, garlic, tomato and water in a food processor until a fine consistency
- Pour a tablespoon of oil into a large frying pan and add the tomato sauce, herbs, Espelette pepper and achiote.
- Simmer the sauce while preparing and cooking the cod
- Drain, rinse, pat dry and then cut the salt cod into pieces about 3 x 3 inches square. The sizes of the pieces will vary based on the shape of the fish
- Sprinkle the fish with two tablespoons of flour and pepper
- Separate egg whites and beat until stiff
- Beat egg yolks until creamy
- Combine egg whites, egg yolks, two tablespoons of flour, achiote and pepper, beating for a minute or two until batter is creamy
- Heat five tablespoons of oil in a frying pan until it reaches a medium high temperature
- Dip each piece of salt cod in batter and fry in oil until browned (3 minutes), then remove and allow it to drain on paper towels.
- Repeat until all the fish is cooked. Try to work quickly so the batter doesn't begin to separate.
- Place the fish in the tomato sauce and add the potatoes and olives
- Cover and heat thoroughly at a medium temperature (5-10 minutes)
- Sprinkle with parsley and serve
Notes
- You can speed up the soaking of the salt cod by using slightly warmer water.
- Once you've made the batter, use it immediately so it doesn't lose volume.
- The tomato sauce can be prepared in advance and reheated when you're ready to add the fish and olives.
Nutrition
Although this dish is most popular at Easter and Christmas, you can enjoy salt cod at any time of the year.
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Donna Janke
I’ve never had Salt Cod Vizcaya but it looks like a tasty dish. I was excited to read the batter is the same as that for chile rellenos. Chile rellenos are a favourite of my husband but I never considered that we might try making them ourselves.
Michele Peterson
Thanks Donna! I agree with your husband and LOVE chile rellenos. They are a bit more work as you’ve got to make the filling plus char the peppers to remove the skin before you batter them, but they are worth the effort!
Tonya
I’ve heard of salt cod as a Caribbean dish… I guess it only makes sense it’s varieties show up in South America too. This looks amazing. Thanks for the heads up on the soaking time.
Betsy Wuebker | PassingThru
I love the new kitchen! Well done on every element! When should I come over? I know you’ll be cooking up a storm. What a lovely interaction with your carpenter ahead of Easter. Carpenter, fishes, lots of allegory in this post.
Culture Tripper
I’ve had salt cod in Italy and Madeira, love it and must try this recipe. Guatemala looks beautiful. A toast to many happy meals both home and away!
IamVagabond
Loved your blog and this post. Great way to combine Travel and food. I must add that the “Salt Cod Vizcaya” looks amazing.
I might try this one day 🙂
Heather
Kitchen of my dreams! I’m sure you’ll cook up lots of delicious dishes in this new swanky setup.
Irene S. Levine
I’m not fond of cod but this recipe sounds delicious! Love your new kitchen, too! Hope it’s not too hard to leave:-)
Alice Teacake
I agree that this would be extra tasty with some olives in! Lovely to learn about a Easter recipe from another culture and not just reach for the chocolate eggs 🙂
Janice Chung
I am so impressed with your Spanish and that you made something with salt cod (I’ve never had it). Your post is definitely true to your website’s name! The dish looks delicious!
Doreen Pendgracs
Hi Michele. Nice to be back on your site.
Thx for the salt cod recipe. If it is like Basque food as you say, I am sure I would like it.
Rosa
This sounds really flavourful. Something I will have to make for my spanish husband who is cod obsessed!
Michele Peterson
Mine is cod obsessed too! I hope yours enjoys this version!
Noelle
I just made this recipe last night and it was great! I love cod and this was such a nice way to mix it up 🙂
Michele Peterson
Fantastic! If you love fish and are looking for new ways to enjoy it, this recipe is a great way to mix it up!
Anita
I have never tried salt cod before, not sure if my local grocery even carries them. But your photos make me drool, and I may just give it a try with regular cod. 🙂
Michele Peterson
The great thing about salt cod is that because it’s dried and preserved in salt, it doesn’t spoil easily. You can actually purchase it on Amazon and it works perfectly in any recipe!
Ben Myhre
What a great recipe and the first I have heard of this dish. It is always fun to try something new and this is going on the list Thanks for sharing.
Julia
This looks delicious! I had no idea you had to soak salt fish before using 🙂 so I am glad I read this.
Michele Peterson
Yes, soaking the fish and changing the water frequently also serves to rehydrate the salt cod.