Bacalao a la vizcaína

bacalao_a_la_vizcaína

Cuban cuisine is a fusion of African, Spanish, and Caribbean flavors that has been shaped by the country’s unique history and geography. One classic dish that exemplifies this mix of influences is Bacalao a la vizcaína, a hearty stew of salt cod, tomatoes, peppers, and onions that dates back to the Basque country of northern Spain.

Bacalao, or salt cod, was a staple in the diets of European sailors and explorers who ventured into the Atlantic Ocean in search of new lands and wealth. Because fresh fish couldn’t be preserved for long periods at sea, they salted and dried their catch, resulting in a product that could last for months without refrigeration. Over time, salt cod became a popular food item in coastal areas of Europe and the Americas, and it is still widely consumed today in many cuisines.

In Cuba, Bacalao a la vizcaína was brought over by Spanish colonizers and became a beloved comfort food that was especially popular during the Christmas holidays. The dish has evolved over time to incorporate local ingredients and techniques, but the basic recipe remains the same: salt cod is soaked in water to rehydrate it and remove some of the saltiness, then simmered with onions, peppers, tomatoes, and spices until it forms a thick, savory stew.

One of the key ingredients in Bacalao a la vizcaína is the sofrito, a mixture of finely chopped onions, peppers, and garlic that is cooked until soft and fragrant before the other ingredients are added. The sofrito gives the dish its depth of flavor and provides a foundation for the other ingredients to build on.

Another important component of the recipe is the use of achiote, a red-orange spice made from the seeds of the annatto plant. Achiote has a slightly sweet, nutty flavor and is commonly used in Latin American and Caribbean cuisines to add color and flavor to meats and stews. In Bacalao a la vizcaína, a small amount of achiote is typically added to the sofrito to give the stew its distinctive reddish-orange hue.

To prepare Bacalao a la vizcaína, start by soaking the salt cod in water for at least 24 hours, changing the water several times to remove the excess salt. Once the cod is rehydrated, drain it and cut it into pieces. Meanwhile, sauté the onions, peppers, and garlic in oil until soft and translucent, then add the tomatoes, achiote, and other seasoning ingredients, such as bay leaves, oregano, and paprika.

When the tomato mixture is thick and fragrant, add the cod pieces and enough water or fish stock to cover them. Simmer the stew for about an hour, until the cod is tender and the flavors have melded together. Serve Bacalao a la vizcaína hot, garnished with chopped parsley and accompanied by crusty bread or rice.

Whether enjoyed as a holiday tradition or a comforting winter meal, Bacalao a la vizcaína is a classic Cuban dish that showcases the rich history and cultural influences of the Caribbean island. The combination of salt cod, sofrito, and spices creates a complex, satisfying stew that is sure to become a favorite in any kitchen.

Ingredients:

1 lb dried salt cod (bacalao) 2 large onions, sliced 1 large green bell pepper, chopped 2 garlic cloves, minced 1/2 cup tomato puree 1/2 cup dry white wine 1/4 cup olive oil 1 tsp paprika 1 bay leaf Salt and pepper to taste 1/4 cup chopped olives 1/4 cup raisins 4 boiled eggs

Instructions:

  1. Soak the salt cod in cold water for 24 hours, changing the water every 6-8 hours.

  2. Drain the cod and cut it into bite-sized pieces.

  3. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onions, bell pepper, and garlic and cook until the onions are translucent.

  4. Add the tomato puree, wine, and paprika to the skillet and stir well.

  5. Add the salt cod to the skillet and cook for 5-10 minutes until it is heated through.

  6. Add the bay leaf, salt, and pepper to the skillet and stir well.

  7. Bring the mixture to a simmer and cook for 10-15 minutes until the sauce has thickened and the flavors have blended.

  8. Stir in the olives and raisins and cook for an additional 5 minutes.

  9. Serve the Bacalao a la Vizcaina hot, with boiled eggs on top. Enjoy!