Desalted salt cod braised with tomatoes, olives, capers, potatoes and mild chillies. Mexico's quintessential Christmas dish.
About this recipe
Bacalao a la vizcaina is a Mexican Christmas stew of desalted dried cod, cooked in tomato sauce with olives, capers, potatoes, peppers and mild chillies.
History & Origin
Bacalao a la vizcaina is perhaps the most emblematic Christmas dish in Mexico, present on the Christmas Eve tables of millions of families. Although its name references Basque Spanish cuisine, the Mexican version is completely different from the original. Dried salt cod arrived in Mexico during the colonial era as a way to consume fish during Lent and Christmas festivities, when the Catholic Church prohibited meat consumption. Basque colonisers brought the concept, but Mexican cooks transformed it with local ingredients. The preparation is a ritual that begins days before Christmas Eve. The dried cod must be desalted over 24-48 hours, changing the water several times. Then it is shredded and braised in a rich sauce. The cost of dried cod makes it a special occasion dish, reinforcing its status as festive fare. In Mexican markets, salt cod sales surge in December. Served hot with French bread or tostadas, it is the flavour of Mexican Christmas.
Estimated cost
£18.50
Total cost
£2.31
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
350
Calories
30g
Protein
28g
Carbohydrates
14g
Fat
4g
Fibre
780mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
De-salt it the bacalao: soak in cold water 24-48 hours, cambiando the water each 8 hours. Drain, deshebra into medium pieces and set aside.
💡 Taste the bacalao before of cocinar; si still is very salado, soak more tiempo.
- 2
Roast the tomatoes in the comal (flat griddle) until they are well chamuscados. Blend with the garlic and a little water until you get a smooth sauce.
- 3
Peel the potatoes and cut them into cubes medianos. Cook them in water with salt until tender pero firmes. Drain and set aside.
- 4
In a large pot, heat the olive oil and sauté the onion into rounds until translucent. Add the sauce of tomato licuada and cook 10 minutes.
- 5
Fold in the bacalao shredded a the sauce. Add the aceitunas, the alcaparras, the chillies güeros in chilli strips and the pepper.
- 6
Cook over medium-low heat 20 minutes, revolviendo with cuidado for not deshacer the bacalao. Add the potatoes cocidas the last 5 minutes.
- 7
Adjust the seasoning. Serve hot, espolvoreado with chopped parsley.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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