Servings
Font
Back
Bacalao a La Mexicana (Mexican Cod)
4.9 from 213 votes

Bacalao a La Mexicana (Mexican Cod)

Bacalao a La Mexicana is a traditional Mexican dish combining salt-cured dried cod with potatoes, fire-roasted peppers, tomatoes, olives, capers, and almonds. The cod is carefully soaked and simmered to remove excess salt before being shredded and cooked with aromatic spices such as cinnamon and bay leaf. The mixture is simmered with vegetables and seasonings, resulting in a hearty, savory stew with a complex layering of flavors and textures, from tender cod to chunky potatoes and crunchy almonds.

Prep Time
10 mins
Cook Time
40 mins
Additional Time
12 hrs
Total Time
12 hrs 50 mins
Servings: 6 servings
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2.2 lb salted cod bacalao, dried
  • 1 lb potato
  • 14 oz fire-roasted peppers cut into strips
  • 2 lb tomato fresh
  • 1 cup tomato sauce
  • 2 onion sliced, large
  • 1 pinch ground cinnamon
  • 1 pinch black pepper fresh ground
  • 1 bay leaf
  • 1 cup green olives stuffed
  • 1/3 cup capers
  • 1/2 cup almonds roughly chopped, blanched
  • 1 cup extra virgin olive oil
  • 1 bunch parsley
  • 2 garlic minced, cloves
  • oregano dried
  • 10 chiles güeros

Instructions

    Cup of Yum
  1. Start by placing the fish in a pot of cold water and leaving it to soak for a good 12 hours. Make sure to change the water 2 or 3 times during this period. Once soaked, drain the cod.
  2. Place the soaked cod in a little water in a saucepan and bring it to a light simmer for 15 minutes to remove the excess salt. Careful not to overcook the fish at this stage. Drain the saltwater, remove the skin and bones and shred the flesh into small pieces and set it aside.
  3. Next, fry the onion and garlic in some oil in a large enough skillet, until the onion is translucent and glossy and the garlic golden. Add the chopped tomato and tomato puree, mix and let cook for 3 minutes.
  4. Incorporate the shredded cod, along with the bay leaf, cinnamon, pepper, red peppers, almonds, olives, capers, and parsley. Give it a good stir, then cook it over medium heat, keeping it covered, for 15 minutes.
  5. Add the potatoes to the skillet, cover and cook over high heat for an additional 10 minutes or until a fork inserted into the potatoes meets a slight resistance. You can add more salt at this point if required, but keep in mind the balacao should be salty enough.
  6. Serve the dish at room temperature, with chiles gueros and white bread on the side.
  7. Any leftovers can be refrigerated, and should keep for about a week.

Notes