Bacalao Navideño
Bacalao Navideño, also known as bacalao a la Vizcaína, is a delicious salted cod stew customarily served during the holidays. Cooked in a red tomato, bell pepper sauce and accented with potatoes, olives, onions and capers. This stew derives from New Spain in the 16th century, when the Catholic religion was introduced and with it, the customs of Lent and Easter when meatless, Lent meals were consumed. In Mexico, cod is considered a celebration dish. Served during Christmas and New Years.
Because cod is a cold water fish, its flesh is firm but delicate. Easy to shred by hand or with a couple of forks, making it a perfect candidate for this dish.
Related recipe: Veracruz Style Mackerel
There are many varieties to this dish. Depending on the region, ingredients might include blended ancho Chile (Mexico City), raisins (in the city of Tabasco), and baby potatoes, my favorite way to prepare it. This version is popular in the state of Chiapas.
Bacalao Navideño can be served with a side of white or Mexican rice, with crispy slices of bolillo, or with toasted dinner rolls. Others prefer it as a torta filling.
One thing to note: salted cod takes a couple of days to desalt. The fish filets must be soaked in water, refrigerated, drained and the water replaced four to five times until most of the salt has been released. Do not skip this step or you will have an extremely salty dish.
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Bacalao Navideño
- Prep Time: 15 minutes
- Soaking time: 36 hours
- Cook Time: 2 hours, 10 minutes
- Total Time: 38 hours 25 minutes
- Yield: 8–10 1x
Ingredients
2 pounds salted cod
3 pounds Roma tomatoes
2 white onions, thinly sliced, reserve ¼ piece
8 garlic cloves, divided
1 (12 ounce) jar roasted red bell peppers, divided and chopped
1 ½ pounds baby Dutch yellow potatoes
1 cup olive oil
3 guero chiles (or 6 pepperoncini peppers)
1 cup plus 2 tablespoons flat leaf parsley, finely chopped, divided
1 cup pimento stuffed olives
¼ cup capers
2/3 cup slivered almonds
1 teaspoon sea salt or to taste
Instructions
Rinse fish filets and place in a large bowl with enough water to cover. Soak for 36 hours, replacing water 4-5 times until fish has released most salt. Drain and shred into small pieces with two forks. Keep refrigerated until ready to use.
Roast tomatoes on a comal over high heat. Turn with tongs until char spots appear. Transfer to a blender. Add ¼ piece of onion, 2 garlic cloves and 1/3 of the roasted bell peppers. Blend until smooth.
Boil potatoes in enough water to cover for 15 minutes, covered. Drain, let cool and peel. Set aside.
Heat olive oil in a 6-quart Dutch oven over medium heat. Add remaining garlic cloves. Fry for a few minutes, until cloves are golden brown. Remove with a slotted spoon and discard.
Add remaining sliced onion to hot oil. Fry for 4 minutes, pour in sauce, add guero chiles and simmer for 45 minutes, stirring every few minutes. Add ½ cup parsley, remaining roasted bell pepper, shredded cod, potatoes, olives, capers and almonds. Simmer for 30 minutes. Season with salt and continue simmering for 15 minutes more, stirring every few minutes.
Scoop bacalao on serving plates, garnish with fresh parsley and serve with bolillos or French dinner rolls.
