Bacalao a la Vizcaina – Good Friday Salt Cod Stew {recipe}
I hope you all had a happy Easter! Wow, the weather was absolutely unbeatable this spring weekend here in the Pacific Northwest and we really got a chance to enjoy it. We kicked off the holiday weekend on Friday, dyeing Easter eggs and eating Bacalao a la Vizcaina. The recipe for this salt cod stew with tomatoes and garbanzos was passed down to me from my Peruvian mother-in-law – this is the traditional Good Friday meal in Peru.
If you have trouble finding Bacalao (salt cod) check with a European or Latin American market or food importer, or ask the fishmonger at your local supermarket if they can order it for you.
Bacalao a la Vizcaina
serves 10
1 1/2 lbs. Bacalao (salt cod)
2 yellow onions, thinly sliced
2 large garlic cloves, minced
1 10.75-oz. can tomato purée (305g.)
5 cups water (I usually actually use four tomato puree cans full which is about 5 cups)
1 15-oz. can garbanzo beans
2 4-oz. jars diced pimientos (with liquid)
1 cup heavy cream
1/2 bag frozen shoestring potatoes
olive oil for sauteing onions and garlic
white rice to serve on the side
parsley for garnish
1. Prepare the salt cod by soaking it in several changes of cold water – overnight is best. If you need to do it the same day, start by covering the cod with boiling water and letting it sit for 30 minutes, then draining that water and covering it with cold water, changing it a few more times with a hour soak between changes. The saltiness can vary from fish to fish, so the longer you soak it the more likely you won’t have overly salty stew.
2. Saute the onion and garlic in olive oil over medium heat until it has softened but not browned.
3. Add the tomato puree and cook for 2-3 minutes, stirring often. Add the water and fish and bring the stew to a boil, then lower the heat and simmer, stirring occasionally, until the fish is cooked through, softened and has broken into small pieces and the liquid is almost all gone. This should take a few hours – if the stew begins to look dry too quickly you can add more water with no problem.
4. Add the pimientos and garbanzo beans and cook another 20 minutes (use this time to fix the rice and shoestring potatoes that accompany the dish).
5. Just before serving, add the heavy cream and stir thoroughly. Serve the stew with white rice, and top it with some shoestring potatoes and a sprinkle of chopped parsley.
Of course, if you’re not serving 10 people this is the kind of recipe that tastes even better the next day, so you’ll be happy if there are leftovers – and if there are not quite enough leftovers for the amount of people eating, you can always add another can of garbanzo beans to stretch the stew.
14 Comments on “Bacalao a la Vizcaina – Good Friday Salt Cod Stew {recipe}”
Follow Me
What I’m Reading
Where did you get the salt cod? I haven’t seen it anywhere but PFI. Do they have it anywhere in the north end?
I actually got it at PFI – I was just thinking I need to check out some of the little shops closer to here to see if they have it. The QFC near me will order it but it takes a few weeks and I like to go to PFI every once in awhile anyways to get olive oil and other treats!
This looks SOOOOO good!!
This stew sounds great! I’ve pinned it so I can make it later 🙂
Hola Meghan!
Stopping by via Ducks ‘n a Row, and boy am I glad I did! This post brought so many warm memories of my mother whom I lost at the tender age of 18. She made the best Bacalao a la Cubana! I am your newest GFC reader/friend #25 and I look forward to sharing the love and support!
~SimplyyMayra of
PonderWonders @ http://www.simplyymayra.com
Interesting that Pervians eat salted cod for Easter. I have an Italian background and we eat it for Christmas Eve. Wonderful recipe.
Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:
http://www.the-chicken-chick.com/2013/03/clever-chicks-blog-hop-28-easter-peeps.html
I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick
Yours in poultry,
Kathy Mormino
The Chicken ChickTM
Join me on Facebook
Follow my blog: The-Chicken-Chick.com
This sounds lovely! What better at this time of year than a fish stew? Nothing!
Thanks for sharing with us, and it’s always great to see creative minds at
work. 🙂
Visiting from KEEP CALM LINK UP @ Becoming Martha linky party
Smiles,
Suz @MaytagNMom
NW Illinois
CURRENT PROJECT OF MINE AT LINKY PARTIES
Thanks so much for visiting LeMoine Family Kitchen. You’ve got a wonderful blog! Looking forward to following along!
Angela
http://lemoinefamilykitchen.blogspot.com
Thanks for sharing. Linda
Hi Meghan,
This looks so good and yummy. I love fish like almost every lunch I eat fish. It is nice to meet you 😀 I am your new follower.
Please share your recipe at Pin It Monday Hop Where you pin and get pinned (LINK). You can share up to 4 post. If you get the chance, I’d love for you to stop by and join us. I hope to see you there.
Judy
http://www.pursuitoffunctionalhome.com/
http://www.kusinaniinday.blogspot.com/
This sounds so yummy! I lived in Peru for a couple of years and loved the food! I’ll have to give this a try. Thanks for sharing the recipe.
Hugs,
Patti
Thanks for sharing with Tumbleweed Contessa. Hope to see you on Monday at What’d You Do This Weekend?
Have a great week,
Linda
Thank you so much for sharing this with us on Tasty Tuesdays! When I saw it, my jaw dropped! It looks fantastic! I love salt cod & I’ve pinned this recipe on to my “Food Glorious Food” board! Be sure to stop back by tomorrow to link up again & check out who’s been featured. 🙂