Bacalao a la Vizcaina Recipe


  • 4 lbs. salt-dried Bacalao (Norwegian cod fish)
  • 6 large cans of peeled, cut tomatoes, look for S&W "Ready-Cut"
  • 1/2 chopped white onion
  • 8 cloves of garlic
  • 3 Bay leaves (laurel)
  • 1 cup virgin olive oil
  • 1 small jar (4 oz) green capers (alcaparras)
  • 1 large jar of green olives
  • 1 jar of sliced red peppers or 1 sliced red pepper
  • 1 jar of large chiles in vinegar
  • 12 small potatoes

Pre-cooking (2 days earlier):

  • Soak the Bacalao in water and refrigerate, changing the water every day for two days until the Bacalao is not so salty

Pre-cooking (same day):

  • Use a garlic press to press 4 garlic cloves or simply smash them the best you can

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