Recipes Soups, Stews and Chili Recipes Stews Seafood Bacalao a la Vizcaina (Basque-Style Codfish Stew) 4.6 (48) 35 Reviews 24 Photos Bacalao (salted, dried codfish) stars in this Spanish-style fish stew from the Basque region of Spain. This traditional dish is popular in all Spanish-speaking countries; in fact, each country's version is slightly different. In Mexico, it's usually made for Christmas, New Year's Eve, and Lent. In Puerto Rico, it's enjoyed during Lent but also year-round. This is one of the Puerto Rican versions. Submitted by Milly Suazo-Martinez Updated on November 5, 2023 Save Rate Print Share Add Photo 24 24 24 24 Prep Time: 30 mins Cook Time: 35 mins Additional Time: 8 hrs Total Time: 9 hrs 5 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 pound salted cod fish 4 medium potatoes, sliced thick 2 medium onions, sliced 4 large hard-boiled eggs, sliced 2 teaspoons capers 2 large cloves garlic, minced ¼ cup pitted green olives 1 (4 ounce) jar roasted red bell peppers, drained ½ cup golden raisins 1 large bay leaf 1 (8 ounce) can tomato sauce ½ cup extra virgin olive oil 1 cup water ¼ cup white wine Directions Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces. Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir. Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes. LatinaCook Recipe Tips In Puerto Rico, this stew is normally served with a side of white rice and boiled root vegetables like yucca, yautía, ñame, or boiled green bananas.After plating, drizzle extra-virgin olive oil over everything and add a slice of avocado on the side. Another option is to serve it with a side of funche (Puerto Rican polenta). I Made It Print 71 home cooks made it! Nutrition Facts (per serving) 475 Calories 19g Fat 32g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 475 % Daily Value * Total Fat 19g 24% Saturated Fat 3g 16% Cholesterol 192mg 64% Sodium 4353mg 189% Total Carbohydrate 32g 11% Dietary Fiber 4g 14% Total Sugars 9g Protein 42g 85% Vitamin C 36mg 39% Calcium 139mg 11% Iron 3mg 18% Potassium 1521mg 32% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.