Bacalao a la Vizcaína (Mexican Salt Cod Stew)
The Mexican Christmas Eve favourite: salt cod simmered with tomatoes, olives, capers and pickled chillies.
- Time1 hr 15 plus soaking
- LevelMedium
- Costabout £2.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the salt cod in cold water in the fridge for 24 to 36 hours, changing the water 4 or 5 times. Taste a flake of it: it should be pleasantly salty, not harsh. Drain, remove skin and bones and break into large flakes.
- 2
Heat the oil in a wide, deep pan over a medium heat. Cook the onion for 8 minutes, until soft, then add the garlic and cook for 1 minute.
9 min - 3
Add the tomatoes, bay leaves and oregano. Simmer for 15 minutes, until the sauce has thickened.
15 min - 4
Add the potatoes and 200 ml of water. Cover and cook for 15 minutes, until the potatoes are nearly tender.
15 min - 5
Stir in the olives, capers and jalapeños, then lay the flaked cod on top. Cover and cook gently for 10 minutes, until the cod is hot and tender. Do not add salt until you have tasted it, as the cod and olives are salty.
10 min - 6
Scatter with parsley and serve with warm tortillas or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.