Bacalao a la Vizcaína

Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to prepare a special dish, Bacalao a la Vizcaína. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bacalao a la Vizcaína is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It's simple, it's quick, it tastes delicious. They're nice and they look wonderful. Bacalao a la Vizcaína is something that I have loved my entire life.

Many things affect the quality of taste from Bacalao a la Vizcaína, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bacalao a la Vizcaína delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Bacalao a la Vizcaína using 17 ingredients and 10 steps. Here is how you cook that.

Recuerdo cuando mi mami preparaba este platillo, todavía conservo el recetario que usaba para cocinarlo, yo empecé a hacer este bacalao para mi tío al faltar mi mamá siguiendo la misma receta, ahora es uno de nuestros platillos de Navidad en casa, acompañado de ensalada de manzana con malvaviscos.
#elsabordelosrecuerdos

Ingredients and spices that need to be Take to make Bacalao a la Vizcaína:

1. 3 kg bacalao salado
2. 1/2 lt aceite de oliva extra virgen
3. 2 cabezas ajos
4. 1 kg cebolla picada
5. 3/4 tz perejil picado
6. 3 kg jitomate picado
7. 2 pzas pimiento morrón asado en tiras o 2 latas de pimientos
8. 1 kl papas cambray cocidas pero firmes
9. 1 frasco alcaparras mini, aproximadamente 300 gr
10. 2 frascos aceitunas deshuesadas, aproximadamente 350 gr
11. 1-2 latas chiles largos en escabeche
12. 1 cd canela en polvo
13. 1 cdt clavo en polvo
14. 1/2 cdt pimienta gorda en polvo
15. 1/4 cdt nuez moscada en polvo
16. 1/2 cdt pimienta negra en polvo
17. al gusto sal

Instructions to make to make Bacalao a la Vizcaína

1. Remojar el pescado desde 3 o 4 días antes cambiando el agua cada día, si fueran 2 días cambiar 2 veces al día el agua.
2. Un día antes de la preparación desmenuzar el pescado para quitarle las espinas, picar la cebolla, jitomate y perejil, pelar los ajos.
3. Poner el aceite a calentar y poner los ajos pelados a freír sin que se quemen para que no amargue y retirarlos cuando estén dorados claro.
4. Poner a acitronar la cebolla hasta que empiece a querer cambiar de color.
5. Agregar el pescado a que se fría y seque un poco el líquido que tiene.
6. Agregar el perejil a que marchite un poco.
7. Agregar el jitomate, canela, clavo, pimienta gorda y pimienta negra y dejar sazonar un poco.
8. Agregar las alcaparras y aceitunas.
9. Añadir los pimientos en tiras ya sea de lata o asados. Dejar que sazone y seque lo más posible
10. Agregar las papitas cambray puede ser con o sin piel esto es al gusto, los chiles en escabeche y rectificar sabores, si fuera necesario agregar lo que haga falta ya sea sal o alguna de las especias. Yo lo dejo reposar toda la noche y al otro día sabe increíble. Espero les guste🐬💞

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So that's going to wrap it up for this special food Simple Way to Prepare Favorite Bacalao a la Vizcaína. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!