Bacalao a la Vizcaina: Authentic Basque Codfish Stew Recipe

Ingredients

• 1 pound salted cod fish
• 4 medium potatoes, sliced thick
• 2 medium onions, sliced
• 4 large hard-boiled eggs, sliced
• 2 teaspoons capers
• 2 large cloves garlic, minced
• 0.25 cup pitted green olives
• 1 (4 ounce) jar roasted red bell peppers, drained
• 0.5 cup golden raisins
• 1 large bay leaf
• 1 (8 ounce) can tomato sauce
• 0.5 cup extra virgin olive oil
• 1 cup water
• 0.25 cup white wine

Instructions

1. Rehydrate the salted codfish by soaking it in approximately 2 quarts of water for 8 hours, changing the water every couple of hours. After soaking, drain the codfish and cut it into bite-sized pieces for easy cooking.
2. Create layers in a pot using half of each ingredient in this sequence: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top of the raisins, then drizzle half of the tomato sauce and half of the olive oil over the layered ingredients. Repeat the layering process in the same order, omitting the bay leaf. Pour water and white wine evenly over the top; avoid stirring to maintain the layers.
3. Cover the pot and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to medium-low and allow it to simmer gently until the potatoes are tender, which should take approximately 30 minutes.

Nutrition

• Calories: 475 kcal
• Fat Content: 19 g
• Fiber Content: 4 g
• Sugar Content: 9 g
• Sodium Content: 4353 mg
• Protein Content: 42 g
• Cholesterol Content: 192 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g