Bacalao a la Viszcaina

Bacalao a la Viszcaina Recipe: Authentic Cuban Dish

Region / culture: Cuba | Preparation time: 24 hours | Cooking time: 1 hour | Servings: 6

Introduction

Bacalao a la Vizcaína is a traditional dish that hails from the Basque Country, a region located in northern Spain and southwestern France. This dish is a celebration of the Basque people's rich maritime history and their deep-rooted culinary traditions. It features salt cod (bacalao) as the star ingredient, which is then cooked in a vibrant and flavorful tomato and pepper-based sauce known as "sofrito." This dish is not only a staple during religious holidays like Christmas and Lent but also enjoyed year-round by those who appreciate its comforting and hearty flavors.

History

The origins of Bacalao a la Vizcaína can be traced back to the Basque Country, where the preservation of fish, particularly cod, was essential for survival during the colder months. Salt cod became a popular choice due to its long shelf life and versatility in various dishes. Over time, the recipe for Bacalao a la Vizcaína evolved, incorporating ingredients such as tomatoes, peppers, and garlic, which were introduced to Europe from the Americas. This dish is a testament to the Basque people's ability to blend new world ingredients with their traditional cooking techniques, creating a recipe that has stood the test of time.

Ingredients

2 lb (907 g) thick salt cod, desalted and cooked, cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
flour for dredging
0.5 cup pure spanish olive oil
4 medium-sized all-purpose potatoes, peeled and cut into 0.5-inch slices
3 pimentos, cut into strips
olives
Fried bread rounds, as an accompaniment

Sofrito

0.25 cup pure spanish olive oil
1 large green bell pepper, seeded and finely chopped
6 cloves garlic, finely chopped
2 large onions, finely chopped
1 cup finely chopped drained pimentos
2.5 cups canned crushed tomatoes
1 tbsp Spanish paprika or mild paprika
0.25 cup dry white wine
salt and freshly ground black pepper to taste

How to prepare

One day in advance of serving, rinse the salt cod under cold running water.
Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water.
Change the water several times until it is no longer salty.
This process should take 24 hours.
Drain the fish, place it in a small saucepan, cover with fresh water, and bring to a boil over medium-high heat.
Lower the heat to low and simmer for 5 minutes.
Drain and cool the fish.
Dredge the cod in the flour.
In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side.
Remove the fish from the heat and set aside.

Sofrito

In a large saucepan over medium heat, heat the oil until fragrant, then cook the bell peppers, stirring, until slightly softened, 3 to 4 minutes.
Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary.
Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes.
Place the reserved salt cod soaking water in a medium-sized saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes.
Add the codfish chunks to the sofrito and cook over low heat for 10 minutes.
Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times.
Cook over low heat for an additional 10 minutes so that the potatoes absorb the fish flavor.
Transfer to a large serving platter and garnish with the pimientos.
Serve with Pan Frito (fried bread rounds) and Arroz Blanco.

Variations

1. For a spicier version, add a pinch of chili flakes to the sofrito.
2. Vegetarians can substitute the cod with firm tofu or chickpeas for a plant-based version of the dish.
3. Add capers or chopped olives to the sofrito for an extra burst of flavor.

Cooking Tips & Tricks

1. Desalting the cod is a crucial step in this recipe. Ensure to change the water several times during the soaking process to remove as much salt as possible.

2. When making the sofrito, cook the vegetables over low heat to allow their flavors to meld together without burning.

3. Dredging the cod in flour before frying helps to create a slight crust, adding texture to the dish.

4. Be gentle when stirring the cod into the sofrito to prevent the fish from breaking apart.

5. Letting the dish rest for a few minutes before serving allows the flavors to deepen and meld together.

Serving Suggestions

Bacalao a la Vizcaína is traditionally served with Pan Frito (fried bread rounds) and Arroz Blanco (white rice). These accompaniments help to soak up the delicious sofrito sauce and make for a complete and satisfying meal.

Cooking Techniques

The key techniques in this recipe include desalting the cod, preparing a sofrito, and layering the ingredients to ensure even cooking and flavor distribution. Mastery of these techniques will result in a dish that is both flavorful and visually appealing.

Ingredient Substitutions

1. Fresh cod can be used instead of salt cod, eliminating the need for desalting.

2. Bell peppers of any color can be used in place of green bell peppers for a different flavor profile.

3. Vegetable broth can be used instead of the reserved soaking liquid for a richer sofrito.

Make Ahead Tips

The sofrito can be made up to two days in advance and stored in the refrigerator. The desalted cod can also be prepared a day ahead, making the final assembly and cooking quicker and more convenient.

Presentation Ideas

Serve Bacalao a la Vizcaína in a large, shallow dish to showcase the layers of cod, potatoes, and sofrito. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Pairing Recommendations

A crisp, dry white wine, such as a Spanish Albariño or a French Chablis, pairs beautifully with the flavors of this dish. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the meal.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a covered skillet over low heat, adding a little water or broth if necessary to prevent drying out.

Nutrition Information

Calories per serving

A typical serving of Bacalao a la Vizcaína contains approximately 350-450 calories. This makes it a hearty and satisfying meal that can fit into a balanced diet.

Carbohydrates

A serving of Bacalao a la Vizcaína contains approximately 30-40 grams of carbohydrates. The primary sources of carbohydrates in this dish are the potatoes and the tomatoes used in the sofrito. Potatoes provide a good source of energy, while tomatoes offer dietary fiber and a range of vitamins and minerals.

Fats

This dish contains approximately 15-25 grams of fat per serving, mainly from the oil used in frying the cod and cooking the sofrito. Using pure oils, such as olive oil, can provide heart-healthy monounsaturated fats.

Proteins

Bacalao a la Vizcaína is an excellent source of protein, with each serving providing around 35-45 grams. Salt cod is a lean protein source that is also rich in omega-3 fatty acids, which are beneficial for heart health.

Vitamins and minerals

This dish is rich in vitamins A, C, and K, thanks to the pimentos and tomatoes. It also provides a good source of iron and potassium, essential for maintaining healthy blood pressure levels and overall cardiovascular health.

Alergens

The main allergen present in this dish is fish (cod). Additionally, those with sensitivities to gluten should be cautious due to the flour used for dredging the cod. Always check the labels of canned or packaged ingredients for potential allergens.

Summary

Bacalao a la Vizcaína is a nutritious dish that provides a balanced mix of carbohydrates, proteins, and fats. It is rich in vitamins and minerals essential for maintaining good health. However, those with specific dietary restrictions or allergies should take caution.

Summary

Bacalao a la Vizcaína is a traditional Basque dish that offers a rich tapestry of flavors and textures. From its humble origins to its place on modern dining tables, this dish continues to delight and satisfy with its combination of salt cod, vibrant sofrito, and hearty potatoes. Whether you're celebrating a special occasion or simply looking for a comforting meal, Bacalao a la Vizcaína is a timeless choice that pays homage to the culinary heritage of the Basque Country.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was during a trip to Spain, many years ago, when I stumbled upon a quaint little restaurant in the heart of Basque Country. I had heard whispers of a traditional dish called Bacalao a la Vizcaina, and I was determined to taste it for myself.

As I entered the restaurant, I was greeted by the savory aroma of garlic, onions, and tomatoes simmering in a pot. The cozy atmosphere and the sound of laughter and lively conversation filled the air. I knew I was in for a treat.

I ordered the Bacalao a la Vizcaina, eager to taste the flavors of this renowned dish. When it arrived at my table, I was taken aback by its vibrant colors and enticing aroma. The tender pieces of cod were nestled in a rich, velvety sauce made with tomatoes, peppers, and onions. It was love at first bite.

I savored every morsel, letting the flavors dance on my tongue. The dish was a perfect balance of sweet and savory, with a hint of smokiness from the roasted peppers. I knew I had to learn how to make it myself.

After finishing my meal, I asked the waiter if he could share the recipe with me. He chuckled and said it was a closely guarded secret, passed down through generations. However, he did offer to give me a few tips on how to recreate the dish at home.

I eagerly took notes as he explained the key ingredients and cooking techniques. He emphasized the importance of using high-quality olive oil, ripe tomatoes, and sweet roasted peppers to achieve the authentic flavors of Bacalao a la Vizcaina.

Armed with this newfound knowledge, I returned home determined to recreate the dish. I spent hours in the kitchen, experimenting with different combinations of ingredients and cooking methods. After several failed attempts, I finally struck gold.

The secret, I discovered, was to let the flavors meld together slowly over low heat, allowing the cod to absorb the essence of the sauce. I also learned that a splash of white wine added a subtle complexity to the dish, balancing out the sweetness of the tomatoes and peppers.

Over the years, I have perfected my recipe for Bacalao a la Vizcaina, drawing inspiration from that fateful day in Spain. I have shared it with friends and family, who have all marveled at its deliciousness.

As I sit here now, stirring a pot of simmering sauce on the stovetop, I am transported back to that cozy restaurant in Basque Country. The memories of that day still linger in my mind, and I am grateful for the culinary journey it set me on.

So, the next time you want to impress your guests with a truly unforgettable dish, try your hand at Bacalao a la Vizcaina. Who knows, maybe one day, you'll have your own story to tell about how you discovered the magic of this traditional Basque recipe.