Christmas Bacalao a la Vizcaina with Black Mole
Christmas Bacalao a la Vizcaina with Black Mole
My favorite part of Bacalao a la Vizcaína is the leftover tortas that I prepare with it the day after! My advice: overestimate how much you cook for Noche Buena; people will definitely go for seconds and thirds.
Christmas Bacalao a la Vizcaina with Black Mole
Christmas Bacalao a la Vizcaina with Black Mole
My favorite part of Bacalao a la Vizcaína is the leftover tortas that I prepare with it the day after! My advice: overestimate how much you cook for Noche Buena; people will definitely go for seconds and thirds.
Servings Prep Time
8servings 2hours
Cook Time
3hours
Servings Prep Time
8servings 2hours
Cook Time
3hours
Ingredients
Bacalao a la Vizcaína
  • 2lbs Cod
  • 8cups milk
  • 50oz. extra-virgin olive oil
  • 3cups water
  • 4cloves garlicpeeled and chopped
  • 4large onionsminced
  • 2lbs tomatoesripe, roasted, skinless and chopped into large squares
  • 5cups tomato puree
  • 2cups canned red pepperchopped into strips
  • 2cups parsleyfinely chopped
  • 2cups dry white wine
  • saltto taste
  • pepperto taste
  • 2cups olives stuffed with red pepper
  • 2cups almondssliced
  • 2cups pine nuts
  • 1cup capers
  • 2lbs cambray potatoesor baby potatoes of your choice
  • 2cans pickled jalapeños
  • 2 lemonsjuiced
Potatoes, Nopales and Mole
  • 2lbs cambray potatoesor baby potatoes of your choice, cut in halves
  • 2cups cashews
  • 10strips Nopalesfresh
  • 1clove garlic
  • 4cups chicken broth
  • 1 1/2cups mole paste
  • saltto taste
  • pepperto taste
Instructions
Bacalao a la Vizcaína
  1. Soak the cod fish the night before in 4 cups of milk to remove excess salt. Change the milk 2 times. Leave soaking overnight in water.
  2. Drain the fish. Shred into pieces and remove any thorns that you run into while shredding with your hands; there should not be too many.
  3. Add the olive oil to a big and deep casserole over medium heat.
  4. Cook the garlic and onion in the oil, and as soon as they become transparent add the tomatoes, puree, and red peppers, and cook about 30 minutes until the sauce is thick. Add the parsley and wine, cover, lower heat, and let simmer for 30 minutes more.
  5. Add salt and pepper to taste, olives, almonds, pine nuts, capers, potatoes cut into quarters, and pieces of cod.
  6. Cook covered for 1 hour. (You can start to prepare your mole at this point!)
  7. Add the pickled jalapeños. Serve and garnish with strips of canned red bell pepper.
  8. Add freshly squeezed lemon juice to the plate and enjoy.
Potatoes, cactus and mole
  1. Place the potatoes in a deep pot, fill with water until the potatoes are covered, and cook over medium-high heat for about 20 to 25 minutes.
  2. Allow potatoes to cool.
  3. Place the cashews in a food processor and pulse until the cashews have been reduced to smaller pieces, but not quite powdered.
  4. Cook the nopales with the clove of garlic, in the chicken broth, over medium heat until tender.
  5. Mix in the mole paste. Boil for 3 or 4 minutes. Add the potatoes and the nopales that you previously cooked, reduce heat to medium and cook for 20 minutes. Add the cashews last.
  6. Enjoy with the bacalao. ¡Felices fiestas!