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Bacalao a la Vizcaina
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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
Cook Time30 minutes
Total Time40 minutes
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.