Havana Bacalao a la Vizcaína
Havana — Mother recipe · en it
A classic Cuban fish dish, rich with sausages and potatoes, perfect for a cold day.
⏱️ 20 min prep + 35 min cottura · 4 porzioni · facile
Ingredients
- 400 g of smoked cod
- 100 g of sausages
- 4 potatoes
- 2 onions
- 2 tomatoes
- 2 tablespoons of olive oil
- 200 ml of fish broth
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 200 g of grated cheese
Method
- Rinse the cod and dry it. Slice the sausages thinly.
- Cube the potatoes and slice the onions.
- In a pan, sauté the onions in olive oil. Add the sausages and potatoes, sauté for 5 minutes.
- Add the diced tomatoes and fish broth. Cook for 15 minutes.
- Add the cod, salt, and pepper. Cook for another 10 minutes.
- In a serving dish, place the cod a la vizcaína. Grate the cheese over the dish.
- Bake the dish for 10-15 minutes at 180°C until the cheese is golden.
The story
Havana Bacalao a la Vizcaína is a traditional dish that took inspiration from the Spanish version but has been adapted with local ingredients, such as sausages and potatoes, making it a unique culinary specialty in Cuba.
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