Vizcaína-Style Cod
A Christmas Classic in Mexico
The holiday season isn’t complete without the delicious aroma of Vizcaína-Style Cod, a dish full of tradition and flavor. At Carnicería La Universal, we want to be with you every step of the way to make this recipe the centerpiece of your table.
The Secret to Perfect Cod
The key to great Bacalao a la Vizcaína starts with the finest ingredients. That’s why at our butcher shop, we offer the best quality Shredded Salted Cod, perfect for preparing this Christmas classic.
Vizcaína-Style Cod Recipe
Follow these steps to prepare a delicious cod dish that will delight the whole family.
Ingredients
(For 6-8 people)
- 1 kg of Shredded Salted Cod (preferably from Carnicería La Universal)
- 1 kg of fresh tomatoes, peeled and chopped
- 1 large onion, finely chopped
- 3 cloves of garlic, finely chopped
- 100 g of green olives, pitted
- 50 g of capers
- 150 ml of olive oil
- 1 cup of fresh parsley, chopped
- 1 can of yellow chiles
- Salt and pepper to taste
Preparation
- Desalinate the Cod:
- Soak the cod in cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt.
- Cook the Cod:
- In a large pot, boil the flaked cod in water for 10 minutes. Drain and set aside.
- Prepare the Sauce:
- Heat the olive oil in a large saucepan. Sauté the onion and garlic until translucent.
- Add the chopped tomatoes and cook over medium heat until the sauce thickens (about 15 minutes).
- Incorporate Ingredients:
- Add the green olives, capers, parsley, and yellow chiles. Cook for 5 minutes.
- Add the Cod:
- Mix in the Shredded Cod with the sauce and stir well. Simmer over low heat for 15-20 minutes, allowing the flavors to meld together.
- Serve:
- Adjust the seasoning with salt and pepper to taste. Serve hot, alongside bread or white rice.
A Dish to Remember
Bacalao a la Vizcaína is more than just a recipe; it’s a tradition that brings Mexican families together around the table.
📍 Visit us at Plaza Taxqueña and find everything you need to prepare it with the best ingredients.
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Do you have a special touch?
Share your tips or photos of your Bacalao a la Vizcaína on our social media with the hashtag #BacalaoLaUniversal. We’d love to see your creations!