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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
Cook Time 20 minutes
Total Time 8 hours 20 minutes
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.