Incredibly special and served every holiday season, Bacalao a la Vizcaina is a traditional Mexican cod dish that is served with tomatoes, olives, chiles, and a sliced baguette. No Mexican holiday table would be complete without this dish. Recipe courtesy of Rosewood at San Miguel de Allende.
- ½ Pound salt cod
- 2 potatoes, cubed
- 1 onion, chopped
- 1 Teaspoon capers
- 1 large clove garlic, minced
- 2 Tablespoons pitted green olives
- ½ 4-ounce jar roasted red bell peppers, drained
- ½ 8-ounce can tomato sauce
- ¼ extra-virgin olive oil
- ½ Cup water
- 2 Tablespoons white wine
- Sliced baguette, for serving
Soak the salt cod in 2 quarts of water for a total of 8 hours, changing the water three times during this timeframe. After 8 hours, drain and cut the fish into bite-size pieces.
In a large pot, in this order, layer half of the potatoes, cod, onions, capers, garlic, olives, and roasted peppers.
Pour half of the tomato sauce and half the olive oil over the layered mixture.
Layer the remaining ingredients, in the same order, on top of the mixture and cover with the remaining tomato sauce and olive oil.
Top with the water and white wine. Do not stir.
Cover and bring the mixture to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Serve this dish hot with a sliced baguette.