Bacalao a la Vizcaina

This is traditional comfort food from Cuba that makes for a great main course on a cold day.

  • Cod has a long history and salting cod has been  around for centuries as  a means of preserving the fish without refrigeration. It is a staple for many ancient recipes that are carried over today. For any salt cod recipe you need to soak the salt from the fish in cold water. 


  • 2 pounds salt cod fillets, well soaked

  • 3 tablespoons extra virgin olive oil

  • 6 hard boiled eggs, peeled and sliced

  • 4 1/2 cups potatoes, sliced

  • 3 1/2 cups sweet onions, thinly sliced

  • 2 cups roasted red peppers, thinly sliced

  • 4 tablespoons fresh garlic, chopped

  • 1 cup tomatoes, crushed

  • 1/2 cup white wine

  • 1/2 cup green olives, sliced

  • 1/4 cup capers

  • 2 teaspoons oregano 


  • In the morning, put salt cod fillets in a large bowl of cold water. Change the water 3 or 4 times during the day, keeping the bowl in the refrigerator. In a large pot, add salted cod to fresh water, bring to a boil. Simmer until tender and flaking. Remove from pot, drain, flake and set aside.

  • In a large saute pan heat evoo, add sliced potatoes, saute until lightly golden and almost tender. Add onions, pepper,a nd garlic, saute until tender about 5 minutes. Add remaining ingredients except for eggs and fish. Combine well. Add fish and gently fold in, simmer for 5 minutes. Top with sliced eggs. Serve over white rice or with french bread. Serves 6 to 8 people. Disfruta!

Dirk FucikFish