Festive Biscayan Cod Mexican Style

Name: Festive Biscayan Cod Mexican Style
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kg salted cod (soaked and desalted for 48 hours, changing the water); 1.5 kg tomato (roasted, peeled and crushed); 1 cup olive oil (extra virgin); 1 piece white onion (finely chopped); 8 pieces garlic cloves (finely chopped); 500 g cambray potatoes (cooked and peeled); 1 cup green olives (pitted); 0.5 cup capers (drained); 1 cup almonds (peeled and slivered); 1 can güero chiles (pickled)

The undisputed king of celebrations, combining the saltiness of fish with the sweetness of tomato, almonds, and a touch of güero chili. A traditional delicacy that's even better the next day.

105 min Media Mexicana 8 servings

The story behind

Cod à la Vizcaína is the dish that defines Christmas in many families. Every year, without fail, the same ritual begins: soaking the cod two days in advance, patiently changing the water. The day of preparation is an event in itself—the kitchen fills with intense aromas, the sweetness of roasted tomatoes mingling with the saltiness of the fish. And it always, always tastes better the next day. It's the dish that simply cannot be missing at Christmas.

Ingredients

1 kg salted cod (soaked and desalted for 48 hours, changing the water)
1.5 kg tomato (roasted, peeled and crushed)
1 cup olive oil (extra virgin)
1 piece white onion (finely chopped)
8 pieces garlic cloves (finely chopped)
500 g cambray potatoes (cooked and peeled)
1 cup green olives (pitted)
0.5 cup capers (drained)
1 cup almonds (peeled and slivered)
1 can güero chiles (pickled)

Instructions

1

Boil the previously desalted cod for 15 minutes, drain, let it cool and shred it, removing any bones and skin.
2

In a large saucepan, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
3

Add the crushed tomato and cook for 15 minutes until it turns a deep red color and thickens.
4

Add the shredded cod to the casserole and integrate well with the tomato sauce.
5

Add the almonds, olives, capers and cook over low heat for 20 minutes so the flavors mix.
6

Add the cooked chambray potatoes and a little of the vinegar from the güero chiles to taste.
7

Arrange the whole güero chiles on top of the stew.
8

Cover and let cook over very low heat for an additional 15 minutes.
9

Adjust the salt (carefully, the cod already provides salt) and serve hot accompanied by crusty bread or baguettes.

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