Bacalao a la Vizcaína (Mexican Christmas Salt Cod)

Bacalao a la Vizcaína is the kind of holiday dish that brings everyone to the table. Flaky salt cod, tender potatoes, briny olives, and capers settle into a rich tomato sauce that begs for a piece of warm bolillo. If you are planning Nochebuena dinner, this beautiful red and green dish can be made ahead so you can enjoy the evening with your people.

The Mexican version of bacalao a la Vizcaína has its own festive character, with tomatoes, olives, capers and often chiles güeros. Begin at least a day ahead: salt cod needs a long soak in the refrigerator with several changes of cold water.

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What you will need

Salt cod is dried and preserved with salt, so it must be desalted before cooking. Potatoes make the dish hearty; tomatoes, onion, garlic, olive oil, olives and capers create a savory sauce. A little pickled chile güero adds a bright, gentle bite. Use boneless salt cod when available and check carefully for any remaining bones.

How to prepare the cod

Rinse the fish, then cover generously with cold water and refrigerate for 24 to 48 hours, changing the water every 8 hours. The time depends on thickness. Once desalted, drain and gently simmer until it flakes; remove any skin and bones. Taste a small cooked piece before adding extra salt to the finished dish.

Bringing it all together

Cook the potatoes until just tender. Soften onion and garlic in olive oil, add tomato and let it simmer into a thick sauce. Fold in the cod, potatoes, olives, capers, and sliced chiles, then simmer gently so the pieces stay intact. Finish with parsley and bring the pan to the table.

Serve and store

Serve with bolillos or warm tortillas to catch the sauce. A cup of ponche navideño makes the table feel especially festive. Refrigerate leftovers promptly for up to 3 to 4 days and reheat until steaming hot.

Frequently asked questions

Can I make bacalao ahead?

Yes. Prepare it a day ahead, chill promptly and reheat gently with a splash of water if needed. The flavors have time to mingle.

Can I use fresh cod?

Fresh cod skips the soaking step and has a milder flavor. Simmer it in the sauce until opaque and it reaches 145°F, and season the sauce to taste.

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Bacalao a la Vizcaína

Anahi

Mexican-style salt cod with tender potatoes, olives and capers in a savory tomato sauce. Allow 24 to 48 hours to desalt the fish.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 6 servings

Ingredients

  

• 1 ½ pounds dried salt cod
• 1 pound baby potatoes halved
• ¼ cup olive oil
• 1 medium onion chopped
• 4 garlic cloves minced
• 1 can 28 ounces crushed tomatoes
• ½ cup pitted green olives halved
• 2 tablespoons capers drained
• 2 pickled chiles güeros sliced
• ¼ cup chopped fresh parsley
• ½ cup water as needed
• 1 pinch salt to taste

Instructions

 

• Rinse the salt cod. Cover with plenty of cold water and refrigerate 24 to 48 hours, changing the water every 8 hours. Drain.
• Place cod in a pot of fresh water, bring to a gentle simmer and cook about 10 minutes, until it flakes and reaches 145°F. Drain, remove skin and bones, and break into large flakes. Taste a small cooked piece to check the salt level.
• Simmer the potatoes in water until just fork-tender, about 12 to 15 minutes; drain.
• Heat olive oil in a wide pot over medium heat. Cook onion for 5 minutes, add garlic and cook 1 minute. Stir in crushed tomatoes and simmer 15 minutes.
• Fold in cod, potatoes, olives, capers and chiles. Simmer gently for 10 to 15 minutes, adding water if needed. Taste before adding salt. Finish with parsley and serve with bolillos or warm tortillas.