Puerto Rican Style Bacalao a la Vizcaina

5 from 1 vote

Puerto Rican Bacalao a la Vizcaina honors our Spaniard roots while highlighting the flavors and ingredients from the island and the Caribbean.

Prep Time10

Cook Time20

Total Time30

Course: fish and seafood, Stew, Stews and Soups

Cuisine: Puerto Rican

Cooking Technique: braising, stewing

Servings: servings

Calories: 249kcal

Step 1: Soak cod in water for at least 4 hours to reduce salt. Drain and rinse well. See Top Tip for more info on desalting cod. Pat dry, then shred with your hands or a fork.
1 pound dried salted codfish fillets
Step 2: Warm the oil in a saucepan and sauté the onions. Cook for about 5 minutes.
1 onion, 1 tablespoon olive oil
Step 3: Add sofrito and garlic paste.
1 tbsp sofrito, 2 tsp garlic paste
Step 4: Add the potatoes, diced tomatoes, olives, capers, and bay leaf. Bring to a boil. Cover and cook over low heat for 20 minutes or until the potatoes are fork-tender.
1 pound potatoes, 1 can diced tomatoes, ¼ cup manzanilla olives, 1 tablespoon capers, 1 bay leaf
Step 5: Add broth or water. Since I didn't have fish stock, I used clam juice to heighten the seafood flavors. I used only half a cup of the juice and half a cup of water.
½ cup clam juice, 1 cup broth
Step 6: Add shredded cod fish. Cook for an additional 10 to 15 minutes. We are bringing the cod to temperature.
Step 7: The potatoes should be tender but still hold their shape.

Feel free to add a splash of lemon juice or white wine for added flavor.
Traditionally, this recipe calls for sliced potatoes. However, I have made it with diced potatoes, which also works.
Fresh tomatoes work just as well as canned tomatoes. Canned tomatoes are already peeled, eliminating the loose tomato skin from the dish.
This recipe can be done with a regular filet of white fish like haddock, cod, halibut, or sea bass. Yes, tilapia and catfish would work, too. If using an unsalted fish filet, sear the fish and set aside, then reincorporate it towards the end to finish cooking.