📝 About This Recipe
This exquisite salt cod stew is a cornerstone of Mexican Christmas Eve celebrations, blending Basque heritage with vibrant New World flavors. Rich, aromatic, and deeply savory, the dish features tender flakes of rehydrated cod simmered in a velvet tomato sauce enriched with almonds, capers, and olives. It is a labor of love that tastes even better the next day, making it the ultimate holiday heirloom recipe.
🥗 Ingredients
The Star Ingredient
- 2 pounds Salted Dried Cod (Bacalao) (skinless and boneless preferred)
The Sofrito and Sauce
- 1 cup Extra Virgin Olive Oil (Spanish oil recommended for authenticity)
- 2 large White Onions (finely diced)
- 8 pieces Garlic Cloves (minced)
- 3 pounds Roma Tomatoes (roasted, peeled, and pureed)
- 2 tablespoons Tomato Paste (for depth of color)
- 2 cups Roasted Red Bell Peppers (sliced into thin strips)
The Texture and Brine
- 1 cup Manzanilla Olives (pitted and stuffed with pimento)
- 1/2 cup Non-pareil Capers (rinsed)
- 1/2 cup Slivered Almonds (toasted)
- 1/3 cup Golden Raisins (optional, for a hint of sweetness)
- 1.5 pounds Baby Yukon Gold Potatoes (boiled until tender, peeled and halved)
- 6-8 pieces Pickled Chiles Largos (Güero Chiles) (whole, from a jar)
Herbs and Seasoning
- 1 bunch Fresh Parsley (finely chopped)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by desalinating the cod: Rinse the fish under cold water to remove surface salt. Place in a large bowl, cover with cold water, and refrigerate for 24 to 48 hours, changing the water at least 4-5 times.
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2
Drain the fish and place it in a pot of fresh simmering water. Cook for 10-15 minutes until it flakes easily. Drain, remove any stray bones or skin, and shred the fish into medium-sized chunks. Do not over-shred; you want meaty pieces.
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3
In a large, heavy-bottomed Dutch oven or 'cazuela', heat the olive oil over medium-low heat. Add the diced onions and cook slowly for about 10-12 minutes until translucent and soft, but not browned.
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4
Stir in the minced garlic and cook for another 2 minutes until fragrant. Add the tomato paste and stir frequently for 3 minutes to caramelize the sugars.
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5
Pour in the pureed roasted tomatoes and add the bay leaves. Simmer the sauce on medium-low for 20 minutes, allowing it to thicken and the oil to begin separating from the tomatoes.
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6
Carefully fold the shredded cod into the tomato sauce. Ensure the fish is well-coated but handle gently to maintain texture.
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7
Add the sliced roasted red peppers, olives, capers, toasted almonds, and raisins. Stir to combine.
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8
Gently nestle the pre-cooked potato halves into the mixture. The potatoes will absorb the savory juices of the sauce.
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9
Place the whole pickled chiles on top and pour in 2-3 tablespoons of the pickling liquid from the jar for a zesty kick.
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10
Cover and simmer on very low heat for 25-30 minutes. This allows the flavors to 'marry' (sazón). Taste before adding any salt; the cod and olives usually provide enough salinity.
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11
Remove the bay leaves and stir in the fresh chopped parsley just before serving to provide a burst of color and freshness.
💡 Chef's Tips
Be patient with the desalination; if the fish is too salty, the entire dish will be ruined. Always taste a small piece of fish after soaking to check. Use a high-quality Spanish olive oil, as it acts more like an ingredient than a cooking fat in this recipe. If the sauce looks too dry, add a splash of white wine or the water used to boil the potatoes. Always make this a day in advance! The flavors intensify and the texture improves significantly after a night in the refrigerator. Avoid over-stirring once the fish and potatoes are in the pot to prevent the dish from becoming a mushy paste.
🍽️ Serving Suggestions
Serve warm with 'bolillos' or crusty French bread to soak up the delicious oil and sauce. Pair with a crisp, dry white wine like an Albariño or a light Mexican lager. For a traditional Mexican breakfast the next day, use the leftovers to make 'tortas de bacalao' (sandwiches). Serve alongside a simple green salad with a citrus vinaigrette to cut through the richness of the stew. Accompany with a glass of festive Ponche Navideño for the full holiday experience.