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Bacalao a la Viscaina

 

A rich and delicious dish made with potatoes, succulent ham, pickled jalapeno peppers and pimento-stuffed green olives.
94

Yield

6

servings

Prep

Cook

50

min

Ready

Trans-fat Free, High Fiber
 

Ingredients

1 pound potatoes
small new, scrubbed, boiled peeled and cut into 3/4 inche pieces
¼ cup olive oil
2 each white onion
peeled and chopped fine (2 cups)
3 each garlic cloves
minced
4 medium tomatoes
coarsely chopped (2 lbs or two 14 oz cans)
4 pounds ham
chopped
¼ cup parsley leaves
italian, chopped
1 teaspoon black pepper
8 teaspoons cinnamon
ground
1 pound salt cod (bacalhau)
see note
*
4 each pickled jalapenos
sliced into thin rings, plus 4 tablespoons of the liquid
*
12 large pimento stuffed green olives
sliced in half
*

Directions

MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but not all of the salt. Do not break up fish.

Put the potatoes in a large pan of cold, salted water, cutting any large potatoes in half or quarters first. Bring the water to a boil and simmer until the potatoes are just tender when pierced with a fork, 15 to 20 minutes. Drain and when cool enough to handle,, peel away the skin. Set aside. In a heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add the onions, reduce the heat to very low and slowly sauté about one hour. Stir occasionally, watching that the onion doesn't burn. A few dribbles more of oil may be necessary. Pre-heat oven to 300F degrees.

Turn up the heat, add the garlic and tomato and cook, stirring constantly until the mixture becomes thick and the liquid is substantially reduced, about 10 to 15 minutes. Add the ham, parsley, pepper, cinnamon and cloves, then gently stir the cod, potatoes, jalapenos and their juice into the tomato mixture.

Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and re-heated in a 300F oven for 20 minutes or until thoroughly hot.

 

* not incl. in nutrient facts

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Comments


Green Cove Springs, United States
 over 9 years ago

recipe sounds good, but I question sauteing the onions for 1 hr. why so long?

Amy
Australia
 over 9 years ago

I have cooked this recipe for several times, the white onions have to be cooked for 1 hour, it is similar way to make french onion soup, within 1 hour cooking onions, all the flavor from onions come out, it brings the whole dish huge tasty flavor.

Nutrition Facts

Serving Size 590g (20.8 oz)
Amount per Serving
Calories 54833% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 3337mg 139%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 20%
Sugars g
Protein 124g
Vitamin A 21% Vitamin C 45%
Calcium 10% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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