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This easy recipe for the traditional Guatemalan Bacalao a la Vizcaina is a delicious staple during Holy Week in Guatemala.
Holy Week Memories With Bacalao a la Vizcaina
This is one of those Guatemalan dishes that have a very emotional significance. Growing up in Guatemala, we would only have bacalao a la Vizcaina once a year, which made this dish special. Not only is this a traditional dish prepared for Semana Santa.
Because there is no cod in Guatemala, this being a cold water fish, dried and salted cod is only available during this time. During Semana Santa, we would head to our house on the beach every year, and my mom would always bring the bacalao. As a kid, I wouldn’t say I liked this dish; I was not a big fan of fish. It’s funny to think that I would fuss and complain and try to get out of eating it. And now I love it!
Family Tradition: Bacalao and Semana Santa
As is the tradition, bacalao a la Vizcaina was always prepared on Viernes Santo (Good Friday). Unfortunately, it was the only thing for lunch that day in my home, so I had no option. However, I did love the delicious recado with a tomato base and lots of capers and olives (I am a huge fan of olives). As I grew older, I started to enjoy this dish, and now I love making it for my family.
Now that I am far from home, I feel closer to my roots and loved ones whenever I prepare bacalao a la vizcaína. It brings me back to those happy times spent at the beautiful black-sand beach with my family and friends during Semana Santa.
Guatemalan Foods for Semana Santa
Many traditional Guatemalan dishes are enjoyed during lent, and some are specifically “reserved” for Semana Santa (Easter Week). Some of my favorites include garbanzos en miel (chickpeas in honey), pickled vegetables, molletes, fish filets wrapped in egg with tomato Chirmol sauce, and empanadas de manjar.
Usually, these are accompanied by traditional refreshing drinks like agua de tamarindo or, my favorite, Rosa de Jamaica. These traditional Guatemalan dishes and beverages nourish not only the body but also the soul, carrying with them a rich history. Food connects generations and brings families and communities together, honoring the traditions passed down through the ages.
What is Bacalao?
If you’re wondering what bacalao is, it’s cod fish that’s dried and salted. It’s commonly used in the cuisines of the Iberian Peninsula. But it’s also popular in other regions such as Norway, Iceland, and the Caribbean. In fact, bacalao has been produced for centuries in Europe. It then became a product of trade between the Americas and the Old World.
As a result, it’s now a traditional ingredient in many cuisines, including the Guatemalan bacalao a la Vizcaina recipe. Salting the fish helps it retain its nutrients and makes it more flavorful. While traditionally, the fish would be dried in the sun, it is now commercially dried indoors.
What is Bacalao a la Vizcaina?
Bacalao a la Vizcaina is a well-known dish originating in the Basque region of Spain. It’s a fish stew made using salted cod (bacalao), salsa Vizcaina, onions, and garlic. This dish has become a popular dish across many Latin American cultures. In some places, it features several other ingredients added to the classic recipe.
The History of Bacalao a la Vizcaina in Guatemala
During Holy Week, various traditional dishes are enjoyed, among which the bacalao a la Vizcaína stands out. Fish dishes are usually consumed during lent, and among the meatless dishes enjoyed during Semana Santa, bacalao a la Vizcaina is the most traditional.
Bacalao a la Vizcaina started as a simple dish in Basque cuisine. Still, its simple ingredients that could last for a long time without refrigeration led to its popularity in other parts of the world. What began as a basic Basque fish stew has become an essential dish in different cultures.
Bacalao a la Vizcaína arrived in New Spain – current Mexico – in the 16th century when the Catholic religion was introduced after the arrival of the Spanish. With it, the customs inherent to Lent and Holy Week – Resurrection Sunday – and Nativity Easter, during which vigil dishes were consumed, which do not contain red meats.
Bacalao a la Vizcaina recipeEach Latin American country has its particular way of preparing and consuming bacalao a la Vizcaína; for example, in Mexico, this dish is mainly tasted during Christmas and New Year, and chili and even raisins are added.
In Guatemala, bacalao is a festive dish usually consumed during Holy Week. Regarding traditional Guatemalan cuisine, during Lent and Holy Week, most dishes are a mixture of pre-Hispanic and colonial influences. And from the new cuisine, the blend of aromas, flavors, and colors began to emerge.
The Best Recipe for Guatemalan Bacalao
In this recipe, you’ll learn how to make a Guatemalan version of Bacalao a la Vizcaina. This flavorful dish features dried cod, tomatoes, capers, olives, and potatoes, all cooked with various herbs and spices to create a rich and savory meal. In my opinion, this is the best recipe because it’s the recipe I grew up eating at home. However, there are many variations as each family has their recipe.
Ingredients:
- 1 pound dried cod
- 4 bay leaves
- 4 sprigs of thyme
- ¼ cup olive oil
- 1 finely chopped onion
- 3 finely chopped garlic cloves
- 1/3 cup finely chopped parsley
- 1 teaspoon paprika
- 2 roasted and peeled red bell peppers, cut into strips
- 10 peeled, seedless, and diced tomatoes
- ¼ cup baby capers in vinegar
- ½ cup stuffed olives
- 4 peeled and diced potatoes, cooked
- Salt and pepper to taste
How To Make Bacalao a la Vizcaina:
- To begin, soak the cod in water for an hour, rinse, and repeat several times a day for four days.
- The night before preparing the dish, soak the cod in water overnight.
- The next day, cook the cod in water with bay leaves and thyme for 40 minutes or until tender.
- Remove the cod, bay leaves, and thyme from the water.
- In a separate pot, fry the onion, garlic, parsley, paprika, and red bell peppers in olive oil for five minutes over medium heat.
- Add the tomatoes, capers, and olives, and cook for ten more minutes.
- Then, add the potatoes and cod, season with salt and pepper, and cook covered over very low heat for 10 minutes.
- Let the dish sit for an hour, then store it in the refrigerator for two to four days to allow the flavors to meld together.
- Serve with white rice as a side.
Tips for Making The Best Guatemalan Bacalao a la Vizcaina
- It’s essential to consider the quality of the fish for this recipe.
- I prefer to prepare it three or four days in advance. The flavor improves when reheated, like many stews.
- Bacalao a la Vizcaína is usually prepared using bacalao, a fish living in cold waters. However, you can only find dry bacalao imported from Spain and Norway in Guatemala.
- Using dehydrated and salted bacalao gives this dish a unique flavor. Care must be taken to remove the salt from the bacalao. This is done by soaking it in water for at least 14 hours. This process requires a little patience but is essential.
- Some people prefer dry fish, while others prefer fresh robalo or dorado. Although it tastes different from the traditional dish, it is still delicious.
What to Serve With Bacalao?
Bacalao a la Vizcaina is a hearty and flavorful meal on its own, but some traditional side dishes can enhance its delicious taste. For example, many Guatemalans serve their bacalao a la Vizcaina with white rice, which can help soak up the rich and savory sauce.
You can also add a side of boiled or fried plantains for a sweet and savory contrast. Finally, a simple salad with fresh greens and a citrus dressing can add a refreshing touch to the meal. And don’t forget to pair it with a glass of chilled Agua de Tamarindo to round out the experience.
More Traditional Guatemalan Foods Perfect for Lent And Easter
As Lent and Easter Week approach, Guatemalans prepare for the season’s rich traditions and cultural celebrations. And what better way to honor those traditions than indulging in the delicious and diverse range of traditional Guatemalan recipes?
From crunchy appetizers to sweet desserts, these dishes are full of flavor and history. So whether you’re observing Lent, celebrating Easter, or simply exploring new culinary delights, these Guatemalan foods will satisfy your appetite and soul.
Plátanos en Mole
Platanos en mole is one of my favorite Guatemalan desserts. This delicious recipe for plantains in a velvety sweet mole sauce is a traditional Guatemalan dish you will surely fall in love with.
Torrejas
It is a typical Guatemalan dessert very popular during Christmas and Lent. They are the Latin American version of French toast; everyone makes them a little different.
Guatemalan Tostadas
Tostadas are traditional Guatemalan food often served as snacks or appetizers during the traditional holiday festivities. You typically spread Guatemalan tostadas with recado salsa (tomato sauce), refried black beans, and guacamole, topped with onion slices and cheese.
Tamales de Elote
These are delicious sweet corn tamal, perfect as a dessert or sweet treat any time. This Guatemalan dish has no meat or sauce like most tamales. But is full of flavors and the right amount of sugar to bring a smile to your face.
Guatemalan Fish Ceviche: A Refreshing Summer Meal
Marinated in lime juice and seasonings, it’s a Guatemalan recipe that requires no cooking. The crisp veggies and the freshness of the fish create a tasty appetizer, perfect for a pool party or a hot day. This easy summer meal is the ultimate healthy Guatemalan dish full of refreshing flavors!
Guatemalan Bacalao a la Vizcaina
Ingredients
- 1 Lb dried cod
- 4 bay leaves
- 4 sprigs of thyme
- ¼ cup olive oil
- 1 finely chopped onion
- 3 finely chopped garlic cloves
- 1/3 cup finely chopped parsley
- 1 teaspoon paprika
- 2 roasted and peeled red bell peppers, cut into strips
- 10 peeled, seedless, and diced tomatoes
- ¼ cup baby capers in vinegar
- ½ cup stuffed olives
- 4 peeled and diced potatoes, cooked
- Salt and pepper to taste
Instructions
- To begin, soak the cod in water for an hour, rinse, and repeat several times a day for four days.
- The night before preparing the dish, soak the cod in water overnight.
- The next day, cook the cod in water with bay leaves and thyme for 40 minutes or until tender.
- Remove the cod, bay leaves, and thyme from the water.
- In a separate pot, fry the onion, garlic, parsley, paprika, and red bell peppers in olive oil for five minutes over medium heat.
- Add the tomatoes, capers, and olives, and cook for ten more minutes.
- Then, add the potatoes and cod, season with salt and pepper, and cook covered over very low heat for 10 minutes.
- Let the dish sit for an hour, and then store it in the refrigerator for two to four days to allow the flavors to meld together.
- Serve with white rice as a side.
Notes
- It's essential to consider the quality of the fish for this recipe. Using dehydrated and salted bacalao gives this dish a unique flavor. However, care must be taken to remove the salt from the bacalao. This is done by soaking it in water for at least 14 hours. This process requires a little patience but is essential.
- Some people prefer dry fish, while others prefer fresh robalo or dorado. Although it tastes different from the traditional dish, it is still delicious.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 631Total Fat: 15.7gSaturated Fat: 2.2gCholesterol: 62mgSodium: 405mgCarbohydrates: 92.8gFiber: 13.9gSugar: 18.4gProtein: 37.8g
This recipe uses estimated serving sizes based on a 2,000-calorie-a-day diet. Values may vary depending on ingredients, brands, serving packages, or other nutritional factors.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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This is definetely one of Guatamala’s staple dish for Semana Santa! I love the saltiness of the fish with the rich sauce! thanks for sharing the recipe