What else can I make with these ingredients?
This recipe may contain allergens
İskender Kebap
Hard 1 hr~520 kcal 9/10
🐟
Bacalao a la Vizcaina
Desalted cod cooks with tomato, olives, capers, potatoes, almonds, and olive oil in a Mexican Christmas classic.
Hard⏱️ 37 hr 30 min📖 1 min readServes 6~520 kcal🇲🇽 Mexican🌍 Full translation
1440 min prep 90 min cook 720 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 d 13 h- Prep1 d
- Resting/Marinating12 h
- Cooking1 h 30 min
Ingredients
6 servings
Quick:
- 750 gr Salt cod
- 1.5 kg Tomatoes
- 0.8 su bardagi(~160 ml) Olive oil
- 4 adet Onions
- 6 dis Garlic
- 600 gr Boiled baby potatoes
- 1 su bardagi(~200 ml) Stuffed olives
- 4 yemek kasigi(~60 ml) Capers
- 0.5 su bardagi(~100 ml) Almonds
- 0.5 demet Parsley
- 4 adet Pickled chili peppers
What else can I make with these ingredients?
Instructions
- 1
Soak the salt cod in cold water for 36 hours, changing the water several times.
- 2
Drain the cod, flake it into large pieces, and remove the bones.
- 3
Dice 1 kilogram of the tomatoes and grate the rest.
- 4
Cook the onions in olive oil for 15 minutes, until translucent.
15 min15:00 - 5
Add the garlic and tomatoes, and simmer the sauce for 35 minutes until thickened.
35 min35:00 - 6
Add the cod and half of the parsley to the sauce, and cook for 15 minutes.
15 min15:00 - 7
Add the potatoes, olives, capers, almonds, and pickled chili peppers.
- 8
Cook the dish over low heat for 20 minutes, until the flavors come together.
20 min20:00 - 9
Serve hot with the remaining parsley.
💡 Tip: Soaking the salted cod for at least 36 hours and changing the water keeps the dish from becoming overly salty.
🍽️ Serving suggestion: Serve the bacalao in deep plates with hot potatoes and parsley.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Vitamin C
Nutrition (per serving)
~520
kcal calories
42
g protein
34
g carbs
25
g fat
Protein 32%Carbs 26%Fat 42%
GI 36 · Low GIGL 12 · Medium GL
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Seafood
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Bacalao a la Vizcaina make?
This recipe serves 6.How long does Bacalao a la Vizcaina take?
Prep 1440 minutes, cooking 90 minutes, including 720 minutes of passive resting; 2250 minutes in total.Is Bacalao a la Vizcaina difficult?
This recipe is rated hard.How many calories does Bacalao a la Vizcaina have?
Approximately 520 kcal per serving. Protein: 42g, carbs: 34g, fat: 25g.Which allergens does Bacalao a la Vizcaina contain?
This recipe contains Seafood, Tree nuts. Check it against your dietary needs.Which cuisine does Bacalao a la Vizcaina belong to?
This recipe belongs to Mexican cuisine.How many ingredients does Bacalao a la Vizcaina need?
This recipe needs 11 ingredients.
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