BASQUE STYLE COD FISH – BACALAO A LA VIZCAINA

This is the Puerto Rican version that is a year-round favorite but mostly enjoyed during Lent.

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This recipe comes from the queen of Puerto Rican cooking, Carmen Aboy Valldejuli.  Her book “Cocina Criolla” or the English version “Puerto Rican Cookery” is to me considered the bible of our kitchen. This book was written 1954 and as far as I can see the second edition was in 1955 and 37 more seditions until 1982.  I am sure there are more as my book is from 1983.

This is my contribution to Sofrito Magazine which is a digital interactive experience for the food lover with a Latin flair.  It is available for download on IOS and Android in Spanish and English.

Ingredients:

(A) 1 lb. of dried, salted codfish fillets
(B) 1 lb. potatoes, peeled and sliced thinly
2 medium onions, peeled and sliced thinly
(C) 1/2 cup tomato sauce
1/2 cup olive oil
1/2 cup water
2 caned pimento, chopped
1/4 cup olives stuffed with pimento
2 tablespoons capers
1/2 cup seeded raisins (I did not use them in recipe)
3 cloves garlic, peeled and crushed
2 bay leaves

Instructions:

Soak codfish in water to cover for 4 hours. Drain well and boil rapidly in 2 quarts (8 cups) of water for 15 minutes, drain and discard bones and skin and shred codfish.

Mix ingredients included in (C)

In a large frying pan, alternate layers of codfish, sliced potatoes, sliced onions and shredded codfish. Add ingedients in (C).

Bring to a boil. Cook over low heat, covered, for about 30 minutes, or until potatoes are fork-tender.

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IN SPANISH:

(A) 1 libra de filete de bacalao
(B) 1 libra de papas, mondadas y cortadas en rebanadas muy finas
2 cebollas medianas. mondadas y cortadas en rebanadas finas
(C) 1/2 taza de salsa de tomate
1/2 taza de aceite de oliva
1/2 taza de agua
2 pimientos morones cortados en pedazos
1/2 taza de aceitunas rellenas
2 cucharaadas de alcaparras
1/2 taza de pasas sin semillas (yo no las puse en esta receta)
3 granos de ajo picaditos
2 hojas de laurel

Ponga el bacalao en agua a remojarse por 4 horas antes de hacerlo. Despuès escúrralo bien en dos litros de agua (8 tazas) y póngalo a hervir, a fugo alto durante 15 minutos. Escúrralo y quítele bien las espinas y el pellejo.

Mescle todo en (C)

En un caldero ó sartén grande, coloque camadas de rebanadas de papa, cebolla y bacalao. Agregue (C) y cueza a fuego alto hasta hervir. Reduzca a fuego bajo y cueza tapado durante 30 minutos ó lo necesario para cocer las papas.

BUEN PROVECHO!

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This entry was posted in Bacalao, Latin Traditional, Puerto Rican - Tipico, Puerto Rico. Bookmark the permalink.

9 Responses to BASQUE STYLE COD FISH – BACALAO A LA VIZCAINA

  1. Joan Nova says:

    Love the PR version with the addition of avocado!

  2. Aida says:

    ! Me pareces sabroso! My family does not like bacalao consequently, I seldom have the opportunity to make this for myself. However, I manage a small pot when my sister comes to visit from South Florida. I was gifted La Cocina Crioola as a gift several years ago. (My copy was re-published in 1983.) Didn’t realize there is also an English version available.

  3. Karen says:

    Your plate of bacalao looks delicious.

  4. flavorsofthesun says:

    This is one of my favorite Latin Christmas dishes–and your version is perfect!

  5. Angie@Angie's Recipes says:

    It looks so very flavourful and delicious!

  6. soniayrich says:

    Looks so delicious Norma!

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