Bacalao a la Vizcaína (Salted Cod in Red Sauce)

Ingredients

• 1 lb salted cod (bacalao), desalted and flaked 🐟
• 2 tbsp olive oil
• 1 small onion, sliced 🧅
• 1 bell pepper, sliced 🌶️
• 3 cloves garlic, minced 🧄
• 0.5 cup sofrito
• 1 cup tomato sauce 🍅
• 0.5 cup diced tomatoes 🍅
• 0.5 cup chicken broth or water
• 1 tsp capers
• 0.5 cup green olives, sliced 🫒
• 1 tsp adobo seasoning
• 0.5 tsp black pepper
• 0.5 tsp cumin
• 0.5 tsp oregano
• 1 bay leaf
• 0.25 tsp red pepper flakes (optional for heat)
• 0.5 cup potatoes, diced (optional) 🥔

Instructions

1. 11️⃣ Prepare the Bacalao
2. 2Rinse the salted cod under cold water, then soak in water for 6-8 hours (changing the water every 2 hours).
3. 3Drain and flake into bite-sized pieces.
4. 42️⃣ Sauté the Base
5. 5Heat olive oil in a pan over medium heat.
6. 6Add onions, bell peppers, and garlic; sauté until soft.
7. 7Stir in sofrito, tomato sauce, diced tomatoes, adobo, black pepper, cumin, oregano, and red pepper flakes.
8. 83️⃣ Simmer to Perfection
9. 9Pour in chicken broth and add capers, olives, and bay leaf.
10. 10If using potatoes, add them now.
11. 11Let the sauce simmer for 15 minutes, stirring occasionally.
12. 124️⃣ Add the Bacalao
13. 13Gently fold in the flaked cod, ensuring it’s well coated in the sauce.
14. 14Simmer uncovered for another 15-20 minutes until the flavors meld beautifully.
15. 155️⃣ Serve & Enjoy!
16. 16Garnish with fresh cilantro and a drizzle of olive oil.
17. 17Serve over white rice, tostones, or warm crusty bread!