Bacalao a la Vizcaína is one of Spain's most beloved seafood dishes, and this easy bacalao recipe makes it surprisingly approachable for home cooks. Tender Pacific Bay Bacalao Loins are simmered in a rich tomato sauce with olives, onions, garlic, and roasted pimientos until every bite is packed with flavor.
The combination of flaky cod, sweet tomatoes, and briny olives creates a dish that feels both comforting and celebratory. Whether served with crusty bread or hot rice, this Spanish classic is the kind of meal that brings everyone back for seconds.
Bacalao a la Vizcaína
INGREDIENTS
500g Pacific Bay Bacalao Loins
1 medium onion, thinly sliced
3 cloves garlic, thinly sliced
½ cup olive oil
3 cups tomato passata or tomato sauce
1 cup all-purpose flour
3 whole roasted red pimientos, sliced into strips
½ cup green olives
2 medium potatoes, boiled and cut into chunks (optional)
Freshly ground black pepper, to taste
PROCEDURE
Prepare and lightly brown the bacalao loins. Because Pacific Bay Bacalao Loins are pre-soaked in brine, there is no need for overnight soaking. Pat the fish dry, lightly dredge in flour, and sauté in olive oil over medium heat for about 3 minutes per side until lightly golden. Remove from the pan and set aside.
Cook the aromatics and flavor base. Using the same pan, sauté the onions and garlic until softened and translucent. Add the roasted pimientos and green olives, then cook for another minute to allow the flavors to come together.
Bring the sauce and fish together into one dish. Pour in the tomato passata and bring to a gentle simmer. Add the potatoes if using, then return the bacalao to the pan. Simmer for 5 to 8 minutes until the fish is heated through and the sauce thickens slightly.
Finish the dish and serve immediately. Transfer to a serving platter and spoon plenty of sauce over the bacalao. Finish with freshly ground black pepper before serving.
NOTES
Why Pacific Bay?
Pacific Bay Bacalao Loins are pre-soaked before freezing, which gives it that traditional salty flavor. Each loin is portioned and carefully handled through a strict cold chain process, giving you premium-quality cod that's easy to prepare at home while delivering the rich flavor and texture expected from this Spanish classic.
Chef’s Tips
Use a light coating of flour to help the fish hold together while adding body to the sauce. Avoid stirring the fish excessively once it is simmering in the sauce to prevent it from breaking apart. If the sauce becomes too thick, loosen it with a splash of water or fish stock. This dish tastes even better the next day after the flavors have had time to develop.
Easy Swaps / Alternatives
This recipe also works well with Pacific Bay Atlantic Cod Portions, Halibut Fillets, or Alaskan Pollock Fillets, just season with salt to taste. For a slightly richer flavor, add capers alongside the olives. If pimientos are unavailable, roasted red bell peppers are an excellent substitute.
Serving Ideas
Serve with steamed white rice, crusty sourdough bread, garlic toast, or a simple green salad with vinaigrette. Garnish with chopped parsley, extra olives, or additional roasted pimientos. The sauce is too good to leave behind, so make sure there's plenty of bread nearby.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave at reduced power. The flavors continue to develop overnight, making leftovers especially delicious.
FAQS
Do I need to soak Pacific Bay Bacalao Loins overnight?
No. Pacific Bay Bacalao Loins are already salted and do not require the traditional overnight soaking process.
Can I use frozen bacalao for this recipe?
Yes. Simply thaw the bacalao completely before cooking for the best texture and even cooking.
How do I know when bacalao is fully cooked?
The fish should flake easily with a fork while remaining moist and tender in the center.
Can I make Bacalao a la Vizcaína ahead of time?
Yes. Many people prefer making it a day ahead because the flavors deepen and improve overnight.
What can I substitute for bacalao?
Pacific Bay Atlantic Cod Portions, Halibut Fillets, or Alaskan Pollock Fillets are excellent alternatives that work well with the same sauce. Just make sure to season with salt.
How long can leftovers be stored?
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Ready to try this comforting Spanish seafood classic? Shop for Pacific Bay Bacalao Loins in leading supermarkets or online at pacificbay.com.ph and cook it at home.