Puerto Rican Style Bacalao a la Vizcaina
Puerto Rican Bacalao a la Vizcaina honors our Spaniard roots while highlighting the flavors and ingredients from the island and the Caribbean.
Servings: 4 servings
Calories: 2051kcal
Equipment
Ingredients
- 1 pound dried salted codfish fillets
- 1 pound potatoes thinly sliced
- 1 onion peeled and thinly sliced
- 1 can diced tomatoes
- 1 tablespoon olive oil
- 1 jar pimientos chopped, optional
- ¼ cup manzanilla olives
- 1 tablespoon capers
- 2 cloves garlic peeled and sliced
- 1 bay leaf
- ½ cup clam juice
Notes
- 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.
Nutrition
Serving: 6oz | Calories: 2051kcal | Carbohydrates: 130g | Protein: 302g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 689mg | Sodium: 100mg | Potassium: 9831mg | Fiber: 21g | Sugar: 26g | Vitamin A: 4454IU | Vitamin C: 277mg | Calcium: 983mg | Iron: 22mg
