Mexican Basque-Style Salt Cod (Bacalao a la Vizcaína)
Mexican Basque-Style Salt Cod (Bacalao a la Vizcaína) is a hearty, flavor-packed dish that marries tender, flaked salt cod with a rich tomato and roasted pepper sauce. Yukon gold potatoes, olives, capers, and banana peppers add layers of texture and briny, slightly spicy notes, while toasted almonds provide a subtle crunch and nutty depth. This distinctive dish balances savory, tangy, and aromatic flavors, making it a vibrant centerpiece served perfectly with steamed rice or crusty bread.
Ingredients:
- 1 lb (450 g) salt cod
- 1 28 oz (796 ml) can crushed tomatoes
- 1 large white onion, diced
- 5 cloves garlic, chopped
- 2 Yukon gold potatoes, cut into 1 inch (2.5cm) cubes
- 4 jarred roasted red bell peppers, chopped
- 3 jarred banana peppers, sliced
- 2 tbsp (30 ml) capers
- 1/3 cup (78 g) pitted green olives, sliced into rings
- 1/3 cup (78 g) chopped parsley
- 1/3 cup (78 g) toasted almonds flakes
- 2 tbsp (30 ml) olive oil
- Salt and pepper to taste
- Steamed white rice or crusty bread, for serving
Method:
Soak the salt cod in water in the fridge for 24 hours, changing the water once.
Fill a pot with cold water, add the cod, and bring to a boil over high heat. Once the water is boiling, cook the cod for 7 minutes, then remove from the water and drain. Flake the cod using two forks.
Add the cubed potatoes to the same boiling water and cook until they are just tender, 7-10 minutes. Drain.
Add the olive oil and onion to a large skillet set over medium heat and cook until the onions turn translucent, about 4 minutes. Stir in the garlic and cook for another minute. Pour in the crushed tomatoes and bring to a boil, then lower the heat to a simmer and cook for 10 minutes, stirring occasionally. Stir in the salt cod, roasted red bell peppers, potatoes, olives, and capers and cook, stirring occasionally, for 10 minutes more.
Stir in the sliced banana peppers. Taste the mixture and season with pepper. Only add more salt if it is needed, as the salt cod may season the rest of the dish enough.
Serve garnished with parsley and toasted almonds flakes.