Salted cod is another traditional dish that’s very popular during Christmas time. It’s funny, but I actually didn’t care much for this dish growing up. I have vague memories as a kid of the grown ups in the family praising this dish and how exquisite the combination of flavors tasted. Now that I’ve grown up and tried it myself, though, I can see that they were right: this really is an exquisite dish. The image of the cod simmering with the roasted tomatoes, garlic, onions, olives, parsley, and raisins just makes my mouth water. Yes, I know, I’ve used that expression before, but I just can’t help it when I come across a really great recipe like this one.

Vizcaina Style Salted Cod originated in Spain, and was later adapted by Mexican cooks by adding more ingredients. Not only is salted cod a common dish for Christmas Eve Dinner, but the leftovers are used to make sandwiches (tortas) using French rolls the next day. It’ll actually taste better, since the flavors have had time to fully blend together.

The sauce for this recipe is very similar to the one for the Red Snapper Veracruz Style, just with some extra ingredients, like a variety of pickled peppers known as “Gueros” (very similar to banana peppers). I couldn’t find that particular type of pepper, so I used Pepperoncini peppers instead. Depending on where you live, you can also use Hungarian banana peppers or pickled jalapeños.

If you’re going to try this recipe out, make sure to make enough to have some left over, it tastes better the next day!

MAKES ABOUT 6-8 SERVINGS
INGREDIENTS:

  • 1 1/2 Salted Cod
  • 2 Lbs. Plum Tomatoes
  • 1/4 cup olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1/3 cup raisins
  • 3/4 cup pitted olives
  • 2 Tablespoons capers, rinsed
  • 1-1/2 teaspoon dried Mexican oregano
  • 1 Lb new potatoes, cooked and peeled*
  • 4 Red peppers, roasted and cut into strips
  • 1 cup parsley, chopped
  • 6 Pickled Guero peppers  (banana, pepperoncinosi or jalapeños peppers will work fine)**
  • Salt and pepper to taste

DIRECTIONS:

  1. Rinse Salted Cod in water for at least 3 times until water comes out clean. As you can see on the top right picture, the water has a lot of salt floating in it. This was the first rinsing. After the 3rd rinse, the water is clear, as shown on the picture at the bottom left. Leave the fish to soak in this water for about 6-8 hours. It will be tender after the soaking time, as you can see on the bottom right picture
  2. Rinse and drain the fish again and place in a large stock pot with clean cold water. Gently simmer over a medium-high heat for about 7 minutes until it is tender. Drain fish and set aside, reserving some of the cooking liquid in case your sauce get dry and you need more liquid.
  3. While the fish is cooling, place tomatoes on a hot griddle to roast.
  4. Roasting the tomatoes will take about 10 minutes. If the fish is already cool enough to handle, shred it finely.
  5. Place roasted tomatoes into a blender and process until you have a smooth sauce. Strain using a sieve and set aside.
  6. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until transparent, about 4 minutes, then stir in the garlic and cook for a couple more minutes. Add the roasted tomato puree and cook for about 5-7 minutes.
  7. As soon as the tomato sauce starts simmering, add the shredded Salted Cod. Stir and cook until the tomato sauce start simmering again, and, one by one, start slowly adding the raisins, olives, and capers. Allow the sauce to simmer and the flavors to blend.  Now, add the potatoes and keep simmering and stirring.
  8. Finally, add the roasted red pepper strips, freshly crumbled Mexican oregano, parsley, and pickled “Guero” peppers. Season with pepper and salt to taste. Remember that the fish was already salted, so be careful not to add salt before tasting the sauce. Keep simmering for about 10-15 more minutes or tomato sauce has reduced.
    http://www.mexicoinmykitchen.com/2014/12/mexican-style-salted-cod-bacalao-vizcaina-mexico.html