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Bacalao a la Vizcaina (Basque-Style Codfish Stew with Puerto Rican Twist)

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
545 min
SERVINGS
8 servings
Dinner Puerto Rican Spanish
Bacalao a la Vizcaina (Basque-Style Codfish Stew with Puerto Rican Twist)
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
  • 1/4 cup pitted green olives
  • 1 (4 ounce) jar roasted red bell peppers, drained
  • 1/2 cup golden raisins
  • 1 large bay leaf
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup extra virgin olive oil
  • 1 cup water
  • 1/4 cup white wine
Instructions
1
Immerse the salted codfish in approximately 2 quarts of water, replacing it three times over a period of 8 hours. Drain the liquid, then chop the codfish into smaller portions.
2
Combine half of each ingredient in a cooking vessel in this sequence: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Position a bay leaf on top of the raisins before pouring half of the tomato sauce and half of the olive oil over it. Repeat this layering process, omitting the bay leaf on subsequent layers. Pour water and white wine over the top; avoid mixing.
3
Cover the pot and bring it to a rolling boil over medium heat. Gradually decrease the heat to low-medium and let it simmer until the potatoes are tender, approximately 30 minutes.