Recipe

Bacalao a la vizcaína Miami style

Name: Bacalao a la vizcaína Miami style
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 500 g salted cod (in slab); 1 onion; 3 cloves of garlic; 2 ripe tomatoes (pear type); 1 red bell pepper; 200 ml white wine; 100 ml olive oil; 2 medium potatoes; 1 bunch of cilantro

Cod with potatoes in a sofrito of tomato, red bell pepper, garlic, cilantro and white wine. Easy and delicious to share with family.

CiberCubaFebruary 25, 2019

CiberCuba

Preparation10 min
Cooking50 min
Total time1 h
Servings4 servings
DifficultyEasy

A delicious cod recipe, easy to make and rich for sharing with family. Cod arrived in traditional Cuban cuisine as an inheritance from the Spanish cookbook, and in Cuba it earned a place on the table with its own flavor.

This version is inspired by bacalao a la vizcaína, but with some changes compared to the traditional Basque dish: it includes tomato, potatoes and the fish is flaked, which does not happen in the original Vizcaya recipe. Enjoy!

Method

Desalt the cod. Ideally, leave it soaking for 48 hours, changing the water every 12 hours, so that the piece remains firm.
If you are in a hurry, boil the cod for 40 minutes and change the water three times during that time.
In the last cooking of the cod, add the potatoes and let them cook over low heat until they are soft.
Drain the cod and potatoes and set them aside.
Peel the onion and cut it into cubes; also cut the tomatoes into cubes.
Cut the bell pepper into strips and crush the garlic cloves.
Heat the oil in a frying pan. Add the garlic, then the bell pepper, the cilantro and the onion.
Finally, incorporate the tomatoes and let the sofrito cook over medium heat for between 15 and 20 minutes.
Add the sofrito to the cod with the boiled potatoes, cover everything with the tomato sauce and white wine.
Cook over medium heat for about 10 more minutes, or until the sauce has the density you like best.