Bacalao a la Vizcaina (Basque-Style Codfish Stew)
Description
Bacalao (salted cod) is simmered in a wine-based tomato sauce with boiled eggs, potatoes, and olives in this Puerto Rican version of Basque fish stew.
Ingredients
•
1 pound salted cod fish
•
4 medium potatoes, sliced thick
•
2 medium onions, sliced
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4 large hard-boiled eggs, sliced
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2 teaspoons capers
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2 large cloves garlic, minced
•
1/4 cup pitted green olives
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1 (4 ounce) jar roasted red bell peppers, drained
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1/2 cup golden raisins
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1 large bay leaf
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1 (8 ounce) can tomato sauce
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1/2 cup extra virgin olive oil
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1 cup water
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1/4 cup white wine
Directions
1
Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2
Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
3
Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.