Bacalao a la Vizcaina is one of the most loved dishes during religious festivities in Guatemala, such as Holy Week. It is usually served with white rice and steamed potatoes. A delicious recipe of this tasty temperate waters fish.
It has its roots in the influence of Spanish cuisine during the colonial era, blending local flavors with traditional ingredients.
¡Feel encouraged to prepare it and surprise yourself with the delicious final result!
Bacalao a la Vizcaina
Ingredients
500 grams of Salted codfish
10 Ripened tomatoes
3 Garlic cloves
¼ cup of
3 Olive oil
100 grams of Medium onions
100 grams of Stuffed or pitted olives
4 Capers
200 grams of Red bell peppers
½ cup of Tomato purée
2 tablespoons of White wine
1 pinch of Sugar
1 pinch of Salt
Preparation
Step 1 : To prepare Bacalao a la Vizcaina, it is necessary to soak the cod in water with sugar overnight before preparation.
Step 2 : Then, change the water twice, and boil a little.
Step 3 : Afterward, roast the tomatoes, peel them, remove the seeds to reserve the liquid, and cut them into cubes.
Step 4 : Fry the garlic cloves in olive oil and remove them.
Step 5 : Add the onion in thin strips to caramelize and then add the tomato purée, chopped tomatoes, and their juice.
Step 6 : Next, add the chopped cod, olives, washed capers, roasted peppers peeled and sliced, remaining sugar, wine.
Step 7 : Cook over medium heat, add pepper, and adjust salt to taste.
Step 8 : Finally, Bacalao a la Vizcaina is served with white rice.
Step 9 : A delicious and traditional recipe to enjoy with family!
Preparation (simple version)
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