Name: Bacalao a la vizcaína (Mexican salt cod stew)
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: 6
Ingredients: 750g salt cod; 1.5kg tomatoes; 250ml olive oil; 4 medium white onions sliced; 7 large garlic cloves finely chopped; 1 small bunch of flat-leaf parsley finely chopped; 750g whole baby potatoes cooked until just soft and peeled; 175g jar güeros chillies or pickled chillies, reserve some of the pickling brine; 60g capers; 175g jar olives stuffed with red peppers; 100g almonds lightly toasted and chopped

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Bacalao a la vizcaína (Mexican salt cod stew)

Bacalao a la vizcaína (Mexican salt cod stew)

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Serves 6

Prep: 35 mins

Cook: 1 hr and 45 mins

A star rating of 1 out of 5.1 ratingRate

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Try something different for dinner and enjoy this Mexican-inspired salt cod stew, packed with tomatoes, olives, capers, pickled chillies and almonds

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

750g salt cod
1.5kg tomatoes
250ml olive oil
4 medium white onions

sliced
7 large garlic cloves

finely chopped
1 small bunch of flat-leaf parsley

finely chopped
750g whole baby potatoes

cooked until just soft and peeled
175g jar güeros chillies

or pickled chillies, reserve some of the pickling brine
60g capers
175g jar olives

stuffed with red peppers
100g almonds

lightly toasted and chopped

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Nutrition: Per serving

kcal888
fat55g
saturates8g
carbs35g
sugars16g
fibre8g

high
protein59g
salt3.2g

Method

step 1

To prepare the salt cod, put it in a dish and submerge in cold water for 36-48 hrs before you want to cook it, changing the water five times within that time. Taste the cod after 36 hrs soaking. If the cod is still too salty, continue to soak for up to 48 hrs. The flavour will be distinctively salty but shouldn’t be overpowering. Drain the cod and tip into a bowl. Using your hands, break the fish into 3cm-long shredded pieces, discarding any bones.
step 2

Cut 1kg of the tomatoes into small cubes. Deseed the remaining 500g, blitz in a blender, then strain through a fine sieve. Put a medium pan over a medium heat, heat the olive oil and cook the onion for around 15 mins until translucent, then add the garlic, followed by the chopped and blended tomatoes. Continue cooking for 40 mins over a medium heat, stirring often.
step 3

Add the salt cod and most of the parsley, and cook for about 15 mins. Add the potatoes, chillies, capers, olives and almonds, mix together, then cook for a further 30 mins. Taste it – if it needs more salt, add a little of the chilli pickling brine to season. Serve with the remaining parsley scattered over.

Recipe from Good Food magazine, November 2021

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