Bacalao a la Vizcaína with Fried Tostones

Ingredients

• For the Bacalao a la Vizcaína:
• 1 lb salted cod (bacalao), soaked overnight and drained
• 2 tbsp olive oil
• 1 onion, sliced 🧅
• 1 bell pepper, sliced (red or green) 🌶️
• 3 cloves garlic, minced 🧄
• 1 cup tomato sauce 🍅
• 0.5 cup diced tomatoes
• 1 tbsp capers
• 0.5 cup green olives (stuffed with pimentos) 🫒
• 0.5 tsp smoked paprika
• 0.5 tsp oregano
• 0.5 tsp black pepper
• 1 bay leaf
• 0.5 cup water or fish broth
• 1 tbsp fresh parsley, chopped 🌿
• For the Fried Tostones:
• 2 green plantains, peeled and sliced into thick rounds 🍌
• 1 cup vegetable oil (for frying)
• 0.5 tsp salt
• 0.5 tsp garlic powder
• 0.5 tsp black pepper

Instructions

1. 11️⃣ Prepare the Bacalao (Salted Cod)
2. 2Rinse the salted cod and soak in water overnight, changing the water at least twice.
3. 3Drain and boil the cod for 10 minutes, then drain and shred into bite-sized pieces.
4. 42️⃣ Make the Vizcaína Sauce
5. 5Heat olive oil in a pan over medium heat.
6. 6Sauté onions, bell peppers, and garlic until soft.
7. 7Stir in tomato sauce, diced tomatoes, capers, olives, paprika, oregano, black pepper, and bay leaf.
8. 8Add shredded cod and pour in water or fish broth.
9. 9Simmer for 15-20 minutes, stirring occasionally, until sauce thickens.
10. 103️⃣ Fry the Tostones
11. 11Heat vegetable oil in a pan over medium-high heat.
12. 12Fry plantain slices for 3 minutes per side, then remove and flatten with a tostonera or the bottom of a cup.
13. 13Return to oil and fry again for 2 minutes until crispy.
14. 14Drain on paper towels and season with salt, garlic powder, and black pepper.
15. 154️⃣ Serve & Enjoy!
16. 16Plate the Bacalao a la Vizcaína alongside crispy tostones.
17. 17Garnish with fresh parsley and serve warm!