Bacalao a la Vizcaina

Bacalao is salted, dried codfish that is usually cooked with olive oil, whole tomatoes, pimientos morones (canned red peppers), garbanzos and potatoes. The imported fish has always been expensive and it is a rare treat for the family to have bacalao. You can you also use other salted dried fish if you can’t find dried codfish and also to make the Bacalao a la Vizcaina budget friendly.

Bacalao a la Vizcaina: A Nostalgic Taste of Home

I remember the first time I had Bacalao a la Vizcaina—it was during a Noche Buena feast at my Lola Rosa’s house in Cavite. The long dining table was overflowing with festive dishes, but it was this one, with its rich tomato sauce and tender salted fish, that had everyone eagerly waiting for their turn to scoop a generous serving. Lola Rosa, who learned the recipe from her own mother, would always say that this dish was a special occasion meal, something reserved for the rare moments when she could get her hands on imported dried codfish. “Mahal ‘yan, kaya hindi pwedeng araw-arawin,” she would remind us with a knowing smile.

The Heart of the Bacalao a la Vizcaina: Salted Codfish and Its Significance

Bacalao, or salted dried cod, has a deep-rooted history not only in the Philippines but in many parts of the world. It was introduced to our islands by the Spaniards and has since been a cherished part of Filipino cuisine, especially during Lent and Christmas. Back in the day, my Tito Raul, who worked as a seaman, would bring home packets of bacalao from Spain, and my mother would excitedly plan when to cook it, always making sure that every piece was prepared to perfection.

But here’s the thing—not everyone has access to dried cod, especially since it can be quite expensive. That’s why my Tita Vangie, ever the practical cook, discovered that other types of salted dried fish, like labahita or espada, could work as a budget-friendly substitute. While the flavor may not be exactly the same, the essence of the dish remains—a savory, comforting meal steeped in tradition.

Prepping the Bacalao: The Secret to a Perfect Dish

The key to making a successful Bacalao a la Vizcaina is proper preparation. If you’ve ever tried cooking with salted fish before, you know that it requires patience. My Kuya Nestor learned this the hard way when he attempted to make the dish without soaking the fish long enough—let’s just say, we all had an extremely salty experience that night.

Soaking the bacalao overnight and changing the water a couple of times helps draw out excess salt while still keeping the rich, briny flavor intact. Once it’s drained, carefully remove any bones to make the dish easier to eat. Trust me, no one wants to be picking out fish bones in the middle of an otherwise perfect meal!

Building the Flavors: A Slow and Steady Process

This dish is all about slow cooking and letting the ingredients meld together. My mother, who had the patience of a saint in the kitchen, would always remind us not to rush the process. It starts with boiling whole tomatoes until their skins peel off easily, making them soft and naturally sweet. Sautéing garlic and onions in olive oil brings out their fragrance, and then comes the heart of the dish—the tomato sauce, celery, carrots, and fresh parsley. The key here is to let it simmer over low heat for an hour, allowing all those wonderful flavors to marry beautifully.

As a kid, I used to complain about how long it took to cook. “Hindi ba puwedeng madaliin?” I once asked my mother. She simply shook her head and smiled, knowing that the magic of Bacalao a la Vizcaina lay in the waiting.

The Final Touch: Layers of Goodness

Once the sauce has reached that perfect balance of sweetness and tanginess, it’s time to assemble everything. In an ovenproof dish, a layer of sauce goes first, followed by the tender bacalao and vibrant pimientos morones. A sprinkle of crushed almonds and biscocho crumbs adds texture and a subtle nuttiness. Then another round of sauce, fish, and toppings until the dish is beautifully stacked and ready for the oven.

Baking at 350°F for 30 minutes ensures that all the flavors fully come together, creating a rich and hearty dish that’s worth every minute of preparation. The result? A fragrant, deeply flavorful bacalao dish that’s comforting, nostalgic, and truly special.

A Dish That Connects Generations

Every time I prepare Bacalao a la Vizcaina, I feel like I’m bringing back the warmth of family gatherings, the laughter echoing in the kitchen, and the stories shared over a meal. It’s more than just a dish—it’s a bridge to the past, a taste of heritage that continues to be passed down from one generation to the next.

So whether you’re using traditional bacalao or a more affordable alternative, one thing remains the same: the love and care put into making this dish is what truly makes it special. And if you ask me, that’s what Filipino cooking is all about.

Print Recipe

3 from 1 vote

How to Cook Bacalao a la Vizcaina

Bacalao a la Vizcaina is a rich and savory Spanish-Filipino dish featuring salted codfish slow-cooked in a vibrant tomato sauce with pimientos, garbanzos, and spices.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Fish Recipe

Cuisine: Spanish

Keyword: bacalao ala vizcaina, dried cod fish

Servings: 4 servings

Calories: 149kcal

Author: Manny

Ingredients

• 1/2 kilo bacalao salted sun dried codfish
• 1 cup olive oil
• 6 cloves garlic crushed
• 6 pcs medium onions chopped
• 5 pcs medium tomatoes chopped
• 2 stalks celery chopped
• 1/2 cup carrot chopped
• 1 Tbsp. parsley chopped
• 1 tsp. Spanish paprika
• 3 Tbsp. tomato sauce
• 1/2 Tbsp. tomato paste
• 1 small can pimientos sliced
• 1/2 cup almonds sliced
• 1 piece biscocho crushed coarsely

Instructions

How to Cook Bacalao a la Vizcaina:

• Soak bacalao in water ovenight, changing water once or twice to remove excess salt. Drain and remove bones.
• Boil water, put in tomatoes whole. When tomatoes are softened, peel off skin, remove seeds, chop and set aside.
• In a large casserole, heat olive oil. Saute garlic but do not brown.
• Add chopped onions and lower the heat stirring frequently till onions are transparent.
• Add chopped tomatoes, celery, carrots, parsley, tomato sauce and tomato paste. Simmer over very low heat for an hour.
• In an ovenproof dish put a layer of sauce, top with bacalao and pimientos.
• Sprinkle almonds and biscocho and top with more sauce.
• Layer ingredients in this manner then bake at 350 °F for 30 minutes.

Notes

Cooking Tips:

Properly Soak the Bacalao for the Best Flavor

To remove excess salt, soak the bacalao in water overnight, changing the water at least once or twice. This step ensures that the fish retains its delicate briny taste without being overwhelmingly salty. Skipping or rushing this process can result in an unbalanced dish, so patience is key!

Slow Simmering Brings Out Richer Flavors

Cooking the tomato-based sauce over low heat for at least an hour allows all the ingredients to fully develop their flavors. The natural sweetness of tomatoes, the earthiness of carrots, and the aroma of celery all come together beautifully. Rushing the sauce can lead to a dish that lacks depth and richness.

Layering Ingredients Creates the Perfect Texture

Arranging the ingredients in layers before baking ensures every bite is flavorful and well-balanced. The bacalao absorbs the rich tomato sauce, while the pimientos, almonds, and biscocho crumbs add texture and depth. This technique also helps prevent the fish from drying out, making it moist and tender.