Bacalao Navideño (Mexican Christmas Bacalao)
Bacalao Navideño is a flavorful Mexican Christmas dish made with salted cod, rich tomato sauce, potatoes, olives, and mild chiles güeros. Perfect for Christmas Eve!
Servings: 4 people
Calories: 740kcal
Ingredients
- 1 lb dried salted cod
- water (for soaking)
- ½ cup olive oil
- 1 white onion diced
- 4 garlic cloves finely minced
- 1 28-ounce can of crushed tomatoes
- 2 roasted red bell peppers peeled and diced
- 1 lb small potatoes peeled and diced in 1-inch pieces
- 2 teaspoon white distilled vinegar
- ¼ cup parsley chopped
- ⅓ cup slivered almonds
- ¼ cup manzanilla olives stuffed with pimientos sliced
- 8-10 chiles güeros whole
- bread (optional - for serving)
Instructions
- 48 hours before, place the salted cod in a bowl.
- Cover with water and place in the fridge.
- The next day, drain and rinse the fish.
- Cover with water again.
- Place in the fridge overnight.
- Drain and rinse the fish.
- Make sure the fish water is not salty.
- If so, you might need to do one more overnight soak.
- Shred the fish.
- Keep in the fridge until ready to use.
- Heat olive oil in a large pot.
- Add the onion and cook for 1-2 minutes.
- Add the garlic. Cook for 1 minute.
- Add the tomatoes and roasted red bell peppers.
- Cover slightly, leaving a small opening.
- Cook for 10 minutes. Stirring occasionally.
- The mixture will have thickened, and the color will be dark.
- Meanwhile, boil the potatoes for about 10 minutes, or until fork tender.
- Drain the water and set aside until ready to use.
- Add the shredded cod into the pot with the tomato mixture.
- Add the vinegar, parsley, almonds, and olives.
- Stir to combine.
- Place the lid on the pot, partially covered, for 10 minutes.
- Stir occasionally. Be sure to gently scrape the bottom.
- The sauce will be thick, chunky, and delicious.
- Lower the heat and add the potatoes and chiles gueros.
- Cook for 5 more minutes.
- The sauce is not soupy. It should be thick. If it’s too soupy, cook it for another 5 minutes.
- Serve with more chile gueros (to decorate), toasted bread, and or rice.
Video
Notes
DO NOT ADD SALT. The fish and olives provide plenty of salt to the recipe.
Caution: Soak in the fridge, or your fish will go bad.
If using fresh tomatoes, be sure to dice them into small pieces. Plus, you’ll need to add ½ cup water.
Nutrition
Calories: 740kcal | Carbohydrates: 27g | Protein: 76g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 172mg | Sodium: 8386mg | Potassium: 2294mg | Fiber: 5g | Sugar: 3g | Vitamin A: 604IU | Vitamin C: 43mg | Calcium: 248mg | Iron: 5mg