Paleo Traditional Bacalao a la Vizcaina
Discover the rich, savory flavors of Paleo Traditional Bacalao a la Vizcaína, a vibrant and health-conscious twist on the classic Spanish dish. Featuring tender salt cod simmered in a luscious tomato-based sauce infused with garlic, roasted red peppers, briny olives, and capers, this recipe captures the essence of its Basque origins while remaining entirely paleo-friendly. The recipe incorporates wholesome, clean-eating ingredients such as olive oil and fresh parsley, while serving suggestions like cauliflower rice make it an ideal choice for those embracing a paleo lifestyle. With simple preparation and bold Mediterranean flavors, this dish is perfect for a comforting weeknight dinner or a festive gathering. Plus, it’s naturally gluten- and dairy-free, making it suitable for various dietary preferences.
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Ingredients
- 500 g salt cod (bacalao), soaked and desalted
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 4 large ripe tomatoes, peeled and chopped
- 2 large red bell peppers, roasted, peeled, and sliced into strips
- 0.5 cup pitted green olives, sliced
- 2 tbsp capers, rinsed
- 2 bay leaves
- 1 cup hot water or seafood stock
- 0 to taste salt and black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Directions
Step 1
1. Soak the salt cod in cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt. Once desalted properly, drain and pat the cod dry. Cut into large portions and set aside.
Step 2
2. Heat olive oil in a large skillet or wide pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Step 3
3. Add the minced garlic to the skillet and cook for 1 minute, or until fragrant.
Step 4
4. Stir in the chopped tomatoes and cook for about 10 minutes, allowing the tomatoes to break down into a thick sauce.
Step 5
5. Add the roasted red bell pepper strips, green olives, capers, and bay leaves to the skillet. Stir to combine, then pour in the hot water or seafood stock. Bring the mixture to a gentle simmer.
Step 6
6. Gently nestle the portions of salt cod into the sauce. Cover the skillet and cook over low heat for 15-20 minutes, or until the cod is tender and flakes easily with a fork.
Step 7
7. Taste and adjust seasoning with salt and black pepper, if necessary.
Step 8
8. Remove the bay leaves before serving. Garnish the dish with fresh parsley.
Step 9
9. Serve hot, accompanied by a side of seasonal vegetables or cauliflower rice to keep the dish paleo-friendly.
Nutrition Facts
| Serving size | (1880.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1216.0 |
| Total Fat 52.5g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 250mg | 0% |
| Sodium 3474.0mg | 0% |
| Total Carbohydrate 61.3g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 29.1g | |
| Protein 126.9g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 377.9mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 3700.9mg | 0% |
Source of Calories