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Bacalao a la Vizcaina, or Viscaina Bacalao, is a delicious seafood dish that hails from the region of Mexico first inhabited by Spaniards, who called the area Viscaya.
Bacalao a la Vizcaina has been honed in many ways over time. This Mexican version stews Spanish cod in GOYA® Tomato Sauce and gets a briny kick from GOYA® Capers.
Enjoy the zesty flavor and rich texture of this wonderful favorite soon! Try Bacalao a la Vizcaina for your next special meal.
GOYA® Olive Oil
medium onion, sliced
medium potatoes, peeled and sliced
cloves garlic, finely chopped
GOYA® Cooking Wine
1 can (8 oz.)
GOYA® Tomato Sauce
1 can (7 oz.)
GOYA® Pimientos, drained and sliced
2 cans (15 oz. each)
GOYA® Cod, drained
Heat oil in large skillet over medium heat. Add potatoes and onions; cook, stirring occasionally, until vegetables soften, about 10-15 minutes. Add garlic to pan, cook, stirring occasionally, until fragrant, about 30 seconds more.
Add cooking wine to pan; bring to boil. Stir tomato sauce and water; return to boil. Stir in pimientos, capers, raisins, Sazon and bay leaf; return mixture to boil. Gently add cod to pan; reduce heat to low. Simmer until sauce thickens to stew-like consistency, and fish is warmed through, about 20 minutes more.
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