Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)

Get ready to fall head over heels for this soul-warming Puerto Rican classic that turns humble salted cod into pure comfort food magic.

This isn’t just dinner – it’s like getting a warm hug from abuela’s kitchen, complete with tender potatoes, briny olives, and that perfect tomato-wine sauce that’ll have you scraping the bottom of the pot.

The secret is all in the layering technique that builds incredible depth of flavor.

Each bite delivers flaky cod that melts on your tongue, creamy potatoes that soak up every drop of that gorgeous sauce, and those little pops of saltiness from capers and olives.

Fair warning: your kitchen is about to smell absolutely incredible, and your neighbors might start dropping by around dinnertime.

Ingredients

For the cod:

• 1 lb salted cod or pollock
• 1/2 cup olive oil, divided

For the stew:

• 1 lb petite potatoes, sliced
• 3 garlic cloves
• 1 medium onion, sliced
• 1/2 cup pimentos
• 1/4 cup olives
• 1 tablespoon capers
• 1 tablespoon minced fresh oregano
• 6 oz tomato sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 cup white wine
• 1/2 cup water
• 1 bay leaf

Steps

1. Soak the bacalao in cold water for 4 hours, changing the water twice during this time. This crucial step removes excess salt – the water should taste mildly salty, not like the ocean. If it’s still very salty after 4 hours, soak for another hour.
2. Add the soaked bacalao to a large pot and cover completely with fresh water. Cover the pot and bring to a boil over medium-high heat. You’ll know it’s ready when you see vigorous bubbling around the edges.
3. Put the lid askew (slightly off-center to allow steam to escape) and lower heat to maintain a gentle simmer. Cook for 15 minutes – the fish should flake easily when tested with a fork. Overcooking will make it tough and stringy.
4. Drain the bacalao thoroughly and let it cool just enough to handle safely. Using a fork, flake the bacalao into bite-size pieces, removing any bones or tough bits as you go. The pieces should be chunky, not shredded.
5. Drizzle 1 tablespoon of olive oil in a large skillet and heat over medium-high heat until the oil shimmers but doesn’t smoke. This creates the perfect base for layering without sticking.
6. Create your first layer using exactly half of each ingredient: potatoes, flaked cod, garlic, onion, pimentos, olives, capers, oregano, tomato sauce, paprika, cumin, and 1/4 cup olive oil. Repeat with remaining ingredients to create a second complete layer. This traditional technique ensures even flavor distribution throughout.
7. Pour the remaining olive oil, white wine, and water evenly over the top. Gently shake the skillet back and forth to help the liquids distribute between layers, then tuck the bay leaf down into the mixture where it can infuse maximum flavor.
8. Bring the mixture to a boil over medium-high heat – you’ll see bubbling around the edges. Lower to a gentle simmer, cover tightly, and cook for 30 minutes or until the potatoes are fork-tender. Test the largest potato pieces to ensure they’re cooked through.
9. Serve immediately while hot, either on its own as a complete meal or alongside fluffy white rice to soak up that incredible sauce. Remove the bay leaf before serving.

Smart Swaps

• Fresh cod instead of salted (skip soaking, add 1/2 teaspoon salt to the layers)
• Sweet potatoes instead of regular potatoes (same cooking time, adds natural sweetness)
• Dry sherry instead of white wine (1:1 ratio, deeper flavor)

Make It Diabetes-Friendly

• Replace regular potatoes with cauliflower florets (reduces carbs from 25g to 8g per serving)
• Use no-sugar-added tomato sauce (saves 3g carbs per serving)
• Increase olive oil to 3/4 cup total for better satiety and blood sugar stability
• Serve with cauliflower rice instead of white rice (cuts 45g carbs per cup)
• Total carb reduction: approximately 65g per serving
• Glycemic impact: Low due to high protein and healthy fats slowing absorption

Pro Tips

• Taste the soaking water after 2 hours – it should be pleasantly salty, not overwhelming
• Don’t skip the layering technique – it’s what makes this dish authentically Vizcaína style
• Let the stew rest for 5 minutes after cooking for flavors to meld perfectly