Cod in Vizcaya Style

Why make this recipe

Cod in Vizcaya Style is a delicious dish that combines rich flavors and simple ingredients. This recipe is ideal for anyone looking to try a comforting and satisfying meal. It’s packed with protein, fiber, and nutrients, making it a healthy choice for dinner. Plus, it’s an excellent way to introduce salt cod into your cooking!

How to make Cod in Vizcaya Style

Ingredients:

• 1 lb salt cod (bacalao)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 1/4 cup olive oil
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups water
• Fresh parsley for garnish

Directions:

1. Soak the salt cod overnight in water, changing the water a few times.
2. Drain and rinse the cod, then cut it into pieces.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until soft.
4. Add the cod pieces, and cook until they start to brown.
5. Stir in the diced tomatoes, white beans, paprika, pepper, and salt.
6. Add water and bring to a simmer. Cover and cook for about 20 minutes or until the cod is cooked through.
7. Garnish with parsley before serving. Enjoy!

How to serve Cod in Vizcaya Style

Serve Cod in Vizcaya Style hot from the skillet. This dish goes well with crusty bread or a side of rice. You can also serve it with a fresh salad for a well-rounded meal. Don’t forget to sprinkle some extra parsley on top for color!

How to store Cod in Vizcaya Style

If you have leftovers, let the dish cool before transferring it to an airtight container. It can be stored in the fridge for up to three days. Reheat gently on the stove or in a microwave before serving again.

Tips to make Cod in Vizcaya Style

• Make sure to soak the salt cod long enough to remove excess salt.
• Feel free to add other vegetables, like bell peppers or spinach, for extra flavor and nutrition.
• If you like spice, you can add some red pepper flakes when cooking.

Variation

For a variation, you can use fresh cod instead of salt cod. Just skip the soaking step and adjust the cooking time since fresh cod cooks faster.

FAQs

1. Can I use frozen cod instead of salt cod?
Yes, you can use frozen cod. Just thaw it completely before cooking.

2. Is this recipe suitable for meal prep?
Absolutely! This dish tastes even better the next day and stores well.

3. Can I make this dish vegetarian?
Yes, you can omit the cod and use more beans and vegetables to create a hearty vegetarian version.

Cod in Vizcaya Style

A delicious, protein-packed dish featuring salt cod, tomatoes, and white beans, perfect for a comforting dinner.

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Prep Time 8 hours hrs

Cook Time 20 minutes mins

Total Time 8 hours hrs 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Spanish

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb salt cod (bacalao) Soaked overnight
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 1/4 cup olive oil
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups water
• Fresh parsley for garnish

Method

 

Preparation

1. Soak the salt cod overnight in water, changing the water a few times.
2. Drain and rinse the cod, then cut it into pieces.

Cooking

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until soft.
2. Add the cod pieces, and cook until they start to brown.
3. Stir in the diced tomatoes, white beans, paprika, pepper, and salt.
4. Add water and bring to a simmer. Cover and cook for about 20 minutes or until the cod is cooked through.
5. Garnish with parsley before serving.

Notes

Serve hot with crusty bread or rice. Refrigerate leftovers in an airtight container for up to three days. Reheat gently before serving. Consider adding bell peppers or spinach for extra flavor and nutrition. Red pepper flakes can add a spicy kick.