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Cod Biscayne- Bacalao a la Vizcaina     
by The Chef

Bacalao a la Vizcaina               Serves: 2  

Notes: If you need a warm bowl of comfort from the sea, pour yourself a glass of white wine and curl up with a warm bowl of this bacalao a la vizcaina.
Soak the cod loin in water for 24 hours, changing the water frequently to get rid of some of the salt and extra fish taste.

When the salt level has diminished put the cod loin in a pan with cold water and heat.

Remove from the fire when it begins to boil.

Cover the bottom of a frying pan with olive oil. Stir fry the diced onion until it begins to brown, then add the garlic cloves, peppers and tomato.

When all the ingredients are lightly fried add the flour, it must toast a little.

Add some of the broth in which the cod was cooked (two teacups) and let it boil at low heat.
This broth has the flavor and jelly of the cod.

When the sauce gets a good thick consistency add the cod and keep on the fire at low heat, only enough time to heat.


  • 1 large salted cod loin
  • 1 large onion
  • 2 garlic cloves
  • 2 roasted peppers (preferably chorizo peppers)
  • 1 tomato
  • 1 tbs of flour
  • Extra virgin olive oil
  • Salt and pepper to taste

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