Gluten-Free Traditional Bacalao a la Vizcaina

Dive into the rich, bold flavors of this Gluten-Free Traditional Bacalao a la Vizcaina, a classic Spanish Basque dish now perfectly adapted for those with gluten sensitivities. Featuring tender, desalted salt cod simmered in a vibrant tomato-based sauce infused with roasted red peppers, green olives, capers, and a hint of sweet paprika, this recipe captures the essence of authentic Vizcaina cuisine. With its naturally gluten-free ingredients and simple cooking techniques, it’s a delightful option for anyone seeking a wholesome, comforting meal. Serve it with steamed potatoes or gluten-free bread for a complete, hearty experience that combines tradition with dietary inclusivity. Perfect for family dinners or special occasions, this dish promises a burst of Mediterranean flavor in every bite!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams salt cod (desalted)
• 60 ml extra virgin olive oil
• 1 large onion (finely chopped)
• 3 cloves garlic cloves (minced)
• 400 grams peeled and chopped tomatoes (no gluten-containing additives)
• 200 grams roasted red bell peppers (jarred, gluten-free, sliced into strips)
• 250 ml gluten-free chicken or vegetable stock
• 100 grams pitted green olives
• 2 tablespoons capers (rinsed)
• 1 leaf Bay leaf
• 1 teaspoon sweet paprika
• 2 tablespoons fresh parsley (chopped, for garnish)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Start by desalting the salt cod. If not pre-desalted, soak the cod in a bowl of cold water for 24-48 hours, changing the water every 6-8 hours. Once desalted, pat the cod dry and cut into large pieces.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium heat.

Step 3

Add the finely chopped onion and sauté until translucent (about 5-7 minutes).

Step 4

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 5

Add the peeled and chopped tomatoes, roasted red bell peppers, and sweet paprika. Stir to combine and let the mixture cook for 10 minutes, stirring occasionally.

Step 6

Stir in the gluten-free chicken or vegetable stock, bay leaf, capers, and pitted green olives. Simmer the sauce gently for 15-20 minutes to allow the flavors to meld.

Step 7

Season the sauce with salt and black pepper to taste. Remove the bay leaf at this stage.

Step 8

Nestle the pieces of cod into the sauce, ensuring they are partially submerged. Cover the skillet and let the fish simmer gently for 10-15 minutes, or until the cod is cooked through and flaky.

Step 9

Taste the sauce and adjust the seasoning as needed. Turn off the heat.

Step 10

Serve the Bacalao a la Vizcaina warm, garnished with freshly chopped parsley. Pair it with steamed potatoes or gluten-free bread, if desired.

Nutrition Facts

Serving size	(1704.0g)

Amount per serving	% Daily Value*
Calories	1380.8

Total Fat 74.3g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat g
Cholesterol 250mg	0%
Sodium 5987.1mg	0%
Total Carbohydrate 52.1g	0%
Dietary Fiber 17.0g	0%
Total Sugars 25.4g
Protein 124.8g	0%

Vitamin D 200IU	0%
Calcium 349.9mg	0%
Iron 10.3mg	0%
Potassium 3187.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 36.3%

Carbs: 15.1%