{"id":8214,"date":"2022-02-21T10:46:49","date_gmt":"2022-02-21T17:46:49","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8214"},"modified":"2023-01-23T11:16:51","modified_gmt":"2023-01-23T18:16:51","slug":"salt-cod-a-recipe-for-bacalao-a-la-vizcaina","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/02\/21\/salt-cod-a-recipe-for-bacalao-a-la-vizcaina\/","title":{"rendered":"Salt Cod: A Recipe for Bacalao a la Vizcaina"},"content":{"rendered":"<p>This salt cod dish is named after Vizcaya (Biscay), a province of Spain and a historical territory of the autonomous community of the Basque Country. Its capital is Bilbao. <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2021\/12\/22\/bacalao-a-la-vizcaina-or-is-it-a-la-mexicana\/\">Bacalao<\/a> a la Vizcaina is a popular dish all over the country.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Salt Cod: Bacalao a la Vizcaina Ingredients<\/h3>\n<ul>\n<li>1 pound desalinated salt cod, cut into bite-size pieces.<\/li>\n<li>4 potatoes, peeled and sliced thick<\/li>\n<li>2 onions, sliced<\/li>\n<li>4 hard-boiled eggs, sliced<\/li>\n<li>2 teaspoons capers<\/li>\n<li>2 large cloves garlic, minced<\/li>\n<li>\u00bc cup pitted green olives<\/li>\n<li>1 (4 ounce) jar roasted red bell peppers, drained<\/li>\n<li>\u00bd cup golden raisins<\/li>\n<li>1 bay leaf<\/li>\n<li>1 (8 ounce) can tomato sauce<\/li>\n<li>\u00bd cup extra virgin olive oil<\/li>\n<li>1 cup water<\/li>\n<li>\u00bc cup white wine<\/li>\n<\/ul>\n<figure id=\"attachment_8215\" aria-describedby=\"caption-attachment-8215\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-8215\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2022\/02\/bacalao.jpg\" alt=\"salt cod bacalao recipe cooking\" width=\"640\" height=\"359\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2022\/02\/bacalao.jpg 640w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2022\/02\/bacalao-300x168.jpg 300w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2022\/02\/bacalao-480x270.jpg 480w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-8215\" class=\"wp-caption-text\">Photograph by Xabier Ca\u00f1as. This file is licensed under the<br \/>Creative Commons Attribution-Share Alike 4.0 International<br \/>license via Wikimedia.<\/figcaption><\/figure>\n<h3>Instructions<\/h3>\n<ol>\n<li>In a large, deep <a href=\"https:\/\/www.lodgecastiron.com\/?gclid=Cj0KCQiAjc2QBhDgARIsAMc3SqQbP0JzNp2j_rIoAy-Snqfe2-MeZ2QVGn_yfAGXS43_f-e-n5UNbT4aAlBUEALw_wcB\">skillet<\/a>, layer half of each ingredient in the following order: potatoes, cod, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.<\/li>\n<li>Cover and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaves before serving.<\/li>\n<\/ol>\n<p>Yield: 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This salt cod dish is named after Vizcaya (Biscay), a province of Spain and a historical territory of the autonomous community of the Basque Country.<\/p>\n","protected":false},"author":5,"featured_media":8215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[656,947,914,948],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8214"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8214"}],"version-history":[{"count":2,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8214\/revisions"}],"predecessor-version":[{"id":8217,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8214\/revisions\/8217"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8215"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}