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Mexican Style Cod Recipe

por Elsie Mendez Enriquez

I assure you all that this is one of the most delicious Mexican Style Cod recipes that you will try in your life. I say with with certainty because my family has made if for generations, and it is a recipes that has been passed down by my grandparents. My grandparents, aunts, and my mother have made it for many years. I recommend that you make it several days before the day that it will be served to allow the flavor to taste better. It is one of those recipes that tastes even better when reheated.

Bacalao a la Vizcaina estilo México

Mexican Style Cod


  • 1 kilo cod of good quality dipped in water at least 1 day earlier changing the water constantly to desalt it
  • 1 kilo of red tomato mature, roast, ground and stung
  • 4 bare and cut cloves of garlic
  • 2 cut onions
  • 2 cups of cut parsley
  • 2 cups of tomato paste
  • 1 kilo potatoes cooked and bare
  • olive oil
  • 1 can olives with bone
  • 2 bottles of capers
  • 6 Guindillas Chilis
  • Salt and pepper to the taste
  • 1 can of red red peppers cut in slits


Soak the cod overnight to remove some of its natural salt. Change the water several times. On the following day cover it with clean water and boil it until it is cooked; drain it, crumble it, and remove the thorns.

In a separate pan with plenty of olive oil, add the garlic, onion, red tomato purée, and the coriander. Cover and allow it to simmer on low heat until it seasons. Add salt and pepper to the taste. Add the olives, capers, chopped potatoes, and the pieces of cod. Cook 10 more minutes, adding a little water if it is necessary. Finally add the chilis.

Adorn with strips of red pepper.

Some people add pine nuts and pealed, toasted almonds.


This post is also available in: Español

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