Pescado a la Vizcaína is a culinary delight that stands out during Lent in Guatemala. With influences from Spanish gastronomy, this recipe has been shaped by the unique flavor of Guatemalan seasoning.
It has its roots in the Lent period and is one of the traditional dishes of the region.
This recipe combines Spanish influence with the touch of Guatemalan seasoning, creating a delicious combination of flavors that delight those who try it.
Pescado a la vizcaína
Ingredients
2 pounds of Salted dry fish (or cod)
3 pounds of Ripe tomato
2 Large red bell peppers
3 Onions
⅓ cup of Olive oil
1 Whole head of garlic
2 Peeled garlic cloves
1 tablespoon of Finely chopped garlic
1 tablespoon of Capers
½ pound of Olives
Enough water
1 pinch of Salt
Preparation
Step 1 : The fish is soaked in water overnight, changing the water about three times during the rest.
Step 2 : The next day, change the water once more and add an onion and a head of garlic, boiling until cooked.
Step 3 : Then cool and crumble into large pieces, reserving it.
Step 4 : In a pot, cook the tomatoes with two large diced onions, two chopped bell peppers (seedless), and two peeled garlic cloves.
Step 5 : Once cooked, blend and strain.
Step 6 : In a separate pot with olive oil, fry finely chopped garlic and add the strained sauce.
Step 7 : Blend a large spoonful of capers in vinegar and add to the sauce, incorporating the olives and boiling for 10 minutes.
Step 8 : Then add the fish and boil for another 10 minutes.
Step 9 : Optionally, sliced potatoes previously cooked can be added.
Step 10 : Serve accompanied by rice.
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