Dish

Bacalao a la Vizcaina

Basque Style Codfish

Bacalao a la Vizcaina is a delicious and healthy dish that is rich in protein and low in fat. The salt cod is simmered with a mixture of onions, peppers, tomatoes, and garlic, which gives it a savory and slightly sweet flavor. Bacalao a la Vizcaina is a great dish for seafood lovers who want to try something new and exotic.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bacalao a la Vizcaina is a traditional Spanish dish that is believed to have originated in the Basque region of Spain. The dish is usually served with a side of potatoes or bread, and is often accompanied by a glass of red wine.

Dietary considerations

Bacalao a la Vizcaina is a low-fat and high-protein dish that is suitable for people who are on a low-fat or high-protein diet. However, people who are allergic to seafood should avoid this dish as it contains salt cod.

Variations

There are many variations of Bacalao a la Vizcaina, depending on the region and the chef. Some chefs use different vegetables in the simmer, while others use different spices. Some chefs also add raisins or pine nuts to the dish to give it a unique flavor.

Presentation and garnishing

Bacalao a la Vizcaina is usually served in a deep dish, with the salt cod and vegetables arranged on top of a bed of potatoes or bread. Some chefs also garnish the dish with fresh herbs or lemon wedges.

Tips & Tricks

To make the perfect Bacalao a la Vizcaina, it is important to use fresh and high-quality salt cod. It is also important to simmer the salt cod and vegetables over low heat to allow the flavors to meld together. Finally, it is important to serve the dish hot and fresh, with a side of potatoes or bread.