Bacalao a La Vizcaina - Biscayan Cod

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READY IN: 1hr 55mins
Recipe by mollypaul

Overnight soaking time not included in preparation time. If time is short, substitute canned chick peas, well drained, for the dried. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Drain cod, cover with water and cook until tender.
  2. Cook potatoes in their skins; remove skins and slice.
  3. Boil chick peas and remove skins.
  4. Place alternate layers of potatoes, cod, peas, olives and peppers in a casserole dish, clay cazuela, or tagine with the final layer being peppers and olives.
  5. Season tomatoes highly with salt, pepper and onion juice; add to the casserole.
  6. Pour olive oil over all and bake at 300F for 90 minutes.

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