Salted cod is another traditional dish that’s very popular at Christmas time. It’s funny, but I actually didn’t care much for this dish growing up. I have vague memories as a kid of the grown-ups in the family praising this dish and how exquisite the combination of flavors tasted. Now that I’ve grown up and tried it myself, though, I can see that they were right: this really is an exquisite dish.
Bacalao Mexicano a la Vizcaína
The image of the cod simmering with the roasted tomatoes, garlic, onions, olives, parsley, and raisins just makes my mouth water. Yes, I know, I’ve used that expression before, but I just can’t help it when I come across a really great recipe like this one.
Vizcaina Style Salted Cod originated in Spain and was later adapted by Mexican cooks by adding more ingredients. Not only is salted cod a common dish for Christmas Eve Dinner, but the leftovers are used to make sandwiches (tortas) using French rolls the next day. It’ll actually taste better since the flavors have had time to fully blend together.
The sauce for this recipe is very similar to the one for the Red Snapper Veracruz Style, just with some extra ingredients, like a variety of pickled peppers known as “Gueros” (very similar to banana peppers). I couldn’t find that particular type of pepper, so I used Pepperoncini peppers instead. Depending on where you live, you can also use Hungarian banana peppers or pickled jalapeños.
If you’re going to try this recipe out, make sure to make enough to have some left over, it tastes better the next day!
How to make Bacalao Mexicano a la Vizcaína
DIRECTIONS:
- Rinse Salted Cod in water for at least 3 times until water comes out clean. As you can see in the top right picture, the water has a lot of salt floating in it. This was the first rinsing. After the 3rd rinse, the water is clear, as shown in the picture at the bottom left. Leave the fish to soak in this water for about 6-8 hours. It will be tender after the soaking time, as you can see in the bottom right picture. (Please check the ingredients list below)
- Rinse and drain the fish again and place in a large stock-pot with clean cold water. Gently simmer over a medium-high heat for about 7 minutes until it is tender. Drain fish and set aside, reserving some of the cooking liquid in case your sauce get dry and you need more liquid.
- While the fish is cooling, place tomatoes on a hot griddle to roast.
- Roasting the tomatoes will take about 10 minutes. If the fish is already cool enough to handle, shred it finely.
- Place roasted tomatoes in a blender and process until you have a smooth sauce. Strain using a sieve and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until transparent, about 4 minutes, then stir in the garlic and cook for a couple more minutes. Add the roasted tomato puree and cook for about 5-7 minutes.
- As soon as the tomato sauce starts simmering, add the shredded Salted Cod. Stir and cook until the tomato sauce starts simmering again, and, one by one, start slowly adding the raisins, olives, and cappers. Allow the sauce to simmer and the flavors to blend. Now, add the potatoes and keep simmering and stirring.
- Finally, add the roasted red pepper strips, freshly crumbled Mexican oregano, parsley, and pickled “Guero” peppers. Season with pepper and salt to taste. Remember that the fish was already salted, so be careful not to add salt before tasting the sauce. Keep simmering for about 10-15 more minutes or tomato sauce has reduced.
Some people serve this meal with French bread rolls or with white rice. At home, we like to eat it with bread.¡Buen
Provecho!
Mely,
I hope you make it... If you do, please come back to let me know about your experience.
More recipes:
Salted Cod Veracruz Style
Quick Fish Fillets with Parsley Sauce
Tuna Empanadas
Mexican Style Salted Cod
Ingredients
- 1-½ Lbs Salted Cod
- 2 Lbs. Plum Tomatoes
- ¼ cup olive oil
- 1 large onion thinly sliced
- 4 garlic cloves minced
- ⅓ cup raisins
- ¾ cup pitted olives
- 2 Tablespoons capers rinsed
- 1-½ teaspoon dried Mexican oregano
- 1 Lb new potatoes cooked and peeled*
- 4 Red peppers roasted and cut into strips
- 1 cup parsley chopped
- 6 Pickled Guero peppers banana, pepperoncini or jalapeños peppers will work fine**
- Salt and pepper to taste
Instructions
- Rinse Salted Cod in water for at least 3 times until water comes out clean. As you can see in the top right picture, the water has a lot of salt floating in it. This was the first rinsing. After the 3rd rinse, the water is clear, as shown in the picture at the bottom left. Leave the fish to soak in this water for about 6-8 hours. It will be tender after the soaking time, as you can see in the bottom right picture.
- Rinse and drain the fish again and place in a large stock-pot with clean cold water. Gently simmer over a medium-high heat for about 7 minutes until it is tender. Drain fish and set aside, reserving some of the cooking liquid in case your sauce get dry and you need more liquid.
- While the fish is cooling, place tomatoes on a hot griddle to roast.
- Roasting the tomatoes will take about 10 minutes. If the fish is already cool enough to handle, shred it finely.
- Place roasted tomatoes in a blender and process until you have a smooth sauce. Strain using a sieve and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until transparent, about 4 minutes, then stir in the garlic and cook for a couple more minutes. Add the roasted tomato puree and cook for about 5-7 minutes.
- As soon as the tomato sauce starts simmering, add the shredded Salted Cod. Stir and cook until the tomato sauce starts simmering again, and, one by one, start slowly adding the raisins, olives, and cappers. Allow the sauce to simmer and the flavors to blend. Now, add the potatoes and keep simmering and stirring.
- Finally, add the roasted red pepper strips, freshly crumbled Mexican oregano, parsley, and pickled “Guero” peppers. Season with pepper and salt to taste. Remember that the fish was already salted, so be careful not to add salt before tasting the sauce. Keep simmering for about 10-15 more minutes or tomato sauce has reduced.
Janine Borofka
Very tasty! I made it with a box of salt cod I bought for emergency pandemic food. I will try it again with regular cod, although I think the salt cod has a chewier texture. Thank you for sharing!
Mary
Hi, I'm in Mexico and wanting to try this recipe. For the soaking do I need to use filtered water or is tap water ok?
Mely Martínez
Hello Mary,
Filtered water will be fine.
Ben
Muchas gracias Mely for this recipe. This recipe was a big hit over Christmas! My mom is from D.F. and she used to make this type of Spanish/Mexican Bacalao, especially, during Holy Week. I'd never attempted to make it as salted cod is pretty pricey, and good quality is hard to find. I found some salted bacalao in a local supermarket from Portugal and got inspired. I also used some Trader Joe frozen cod.
I live in the Bay Area and have The Spanish Table store in Berkeley. I bought and used roasted piquillo peppers, Ybarra olives stuffed with pimento, and some Basque peppers in vinegar. Spanish products, like many European canned products, are so, so much superior to what you find here.
I remember my mom used to add almond slivers to the Bacalao, However, I didn't have any so added toasted pine nuts. Regarding the raisins in the recipe, I was concerned about folks who find cooked and hydrated raisins repulsive and so used the smaller, dried currants.
I was so relieved after making the Bacalao that it wasn't too salty or too vinegary. My mom's caregiver is from Cuernavaca and she had memories of salty Bacalao which she didn't care for as a child during Christmas Eve. She ate this Bacalao for three days and commented on how it was more delicious each day as all the ingredients melded together. As you commented in your blog that you didn't care for Bacalao as a kid all the while the adults raved about it, my mom's caregiver became one of those adults.
Family members and friends I shared this dish with just ate and ate and ate. I shared it with a 97-year-old friend of my mother from Guanajuato (hoping to remind her of Christmas Eves when she lived in Mexico)... she loved it!
Thank you, thank you; for helping instruct los hijos de padres Mexicanos Nacionales recreate the traditions of food and celebration, from different regions of Mexico, to keep it alive, to pass it on to our kids and friends. Prospero Anyo Nuevo!
mmartinez
Hello Ben,
Thank you for taking the time come back and let me know about your experience with the recipe, and also for all those really good substitutions on the ingredients.
I do appreciate your words, you are very kind.
Happy cooking!
benjamin rodrigues
Hi Mely,
To clarify. Does this recipe use 1.5 lbs of bacalao? Thanks.
mmartinez
Hello Benjamin,
Yes, 1-1/2 Lb. Happy cooking!
Donna
Hi Mely,
Can the leftovers be frozen to use in tortas later?
Thanks.
mmartinez
Hello Donna,
Of course! I do that all the time when I cook it around Christmas time, then I reheat it for Lent Season and make sandwiches with a crispy and warm Mexican French Roll.
Brandy
I've been looking for this recipe for literal years! I was always told it took 7 days or had to ferment first which made no sense. I will be eating this come Christmas again so help me. How I've missed it! Also.... there use to be a restaurant in New Mexico that made this with Hatch Chile cornbread... it's a must if you can get them.
Stacy Gomez
Thank you for the recipe. I found the salted cod at a latin store here in Dallas. I asked the people behind the counter of the fish section and they were very helpful. They have it in the freezer section. Good recipe, thank you!
Miguel Gonzalez
Hello Mely,
Thank you so much for this recipe. I am from Mexico as well and I was really missing this dish during the holidays. So, stumbled upon your site and the cooking began.
My first try, I did not rinse the cod enough, so it came out way too salty 🙁
But... I found out that Trader Joe's carries frozen chunks of cod at $3.99/lb so I tried the recipe again using this and it came out amazing! The salted part was only needed when there was no easy way of keeping food from spoiling, but with freezers everywhere now, this works great and is a lot cheaper.
My family liked it a lot and with the cheap cod it has actually turned into a dish we cook regularly. (Also... if you pair it with the half-baked bread they sell at TJs you can make the tortas with bread right out of the oven, it is glorious.)
mmartinez
Hello Miguel,
So glad to know you enjoyed the recipe. We also make it with the Cod sold frozen at trader joe, and also use the same bread sometimes. With the same fish you can make Salpicón de pescado, use in tacos, serve with rice or empanadas.
Happy cooking!
JRC
Hi Mely,
I made my family's recipe a couple days ago with Bacalao I snuck in from Mexico. Where have you found salted cod in the US?
Happy 2015!
Mely Martinez
Hello JRC,
Some Latin stores carry salted cod during the holidays, but there is a Portuguese Store in town that carries it year around.
CaptMike Tracy
If I can not find cod can another fish be substituted?
Mely Martinez
Hello CaptMike Tracy,
I'm sure you can, during the summer I like to prepare thsi dish using canned tuna. Specially if I find a Mexican brand of caned tuna in oil.
Regards,