Bacalao a la Vizcaína is a traditional Spanish dish often served on Christmas Eve. It features salted cod fish, tomatoes, peppers, onions, Spanish paprika, and garlic. To prepare, soak the cod fish in water for 24 hours, changing the water every 8 hours, then dry and cut it. Cook onions and garlic in olive oil, then add tomatoes and peppers. Season with paprika, salt, and pepper, then add the cod fish and white wine, simmering until tender. Serve with crusty bread or over rice. Learning to cook Bacalao a la Vizcaína connects you to Spanish culture and tradition, providing a flavorful culinary experience.

Learning to Cook Bacalao a la Vizcaína – A Christmas Eve Tradition in Spain

Introduction

Bacalao a la Vizcaína is a traditional Spanish dish that is often served on Christmas Eve. This hearty and savory stew features salted cod fish, tomatoes, peppers, and onions, all brought together with a touch of Spanish paprika and garlic. The dish hails from the Basque region of Spain and has been enjoyed for centuries. Learning to prepare Bacalao a la Vizcaína is not only a delicious culinary experience but also a way to connect with Spanish culture and tradition.

Step 1: Gather Your Ingredients

Before you begin cooking, it’s essential to gather all the necessary ingredients. The key components of Bacalao a la Vizcaína include:

• 1 pound salted cod fish
• 1 cup olive oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 4 tomatoes, peeled and diced
• 2 red peppers, roasted and peeled
• 1 teaspoon Spanish paprika
• 1/4 cup white wine
• Salt and pepper to taste

Step 2: Prepare the Salted Cod Fish

Start by soaking the salted cod fish in water for at least 24 hours, changing the water every 8 hours. This process will remove the excess salt from the fish and rehydrate it. Once the fish has been desalted, drain and pat it dry with paper towels. Cut the fish into large pieces and set aside.

Step 3: Cook the Onions and Garlic

Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, and sauté until they are soft and translucent, about 8-10 minutes.

Step 4: Add the Tomatoes and Peppers

Stir in the diced tomatoes and roasted red peppers, cooking for an additional 5-7 minutes. The tomatoes will break down and form a rich, savory base for the stew.

Step 5: Season the Stew

Sprinkle the Spanish paprika over the stew, stirring to incorporate the spice. Season with salt and pepper to taste, allowing the flavors to meld together for a few minutes.

Step 6: Add the Cod Fish

Gently place the desalted cod fish pieces into the skillet, nestling them into the tomato and pepper mixture. Pour the white wine over the fish and cover the skillet. Simmer the stew for about 15-20 minutes, or until the fish is tender and flakes easily with a fork.

Step 7: Serve and Enjoy

Once the Bacalao a la Vizcaína is cooked, remove it from the heat and let it rest for a few minutes. Drizzle the remaining olive oil over the stew before serving. This dish is traditionally enjoyed with crusty bread or over a bed of rice, allowing the rich flavors to shine.

Conclusion

Learning to cook Bacalao a la Vizcaína is not only a delicious and satisfying culinary endeavor, but it also allows you to partake in a cherished Christmas tradition from Spain. The combination of tender cod fish, savory tomatoes, and smoky paprika is a flavor experience that will transport you to the Basque region with every bite. Whether you’re celebrating the holidays or simply craving a taste of Spanish cuisine, Bacalao a la Vizcaína is a dish that is sure to delight and impress.