Vegan Bacalao a la Vizcaína

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 251kcal

Author Dora S.

Ingredients

10 Plum tomatoes, medium (3 cups roasted tomato puree)
1 White onion diced, (about 2 cups)
6 cloves Garlic minced
2 cans (14 oz.) Chickpeas, drained, mashed with a fork
⅓ cup Sliced pitted manzanilla olives
1 tbsp. Capers
3 Red bell peppers roasted, peeled, cut into strips
1 bay leaf
1-2 tsp. Finely chopped nori flakes
1 lb. New potatoes cooked, peeled, cut in half
¼ cup Parsley chopped
3 Pickled pepperoni or banana peppers whole or sliced

Instructions

Preheat oven broiler to HI. Place tomatoes on a sheet try and place under the broiler for 4 minutes, until the tomatoes begin to brown and be covered in black spots.
Turn the tomatoes and leave in oven for 4 more minutes. Remove from oven. Using your blender, process until you have a smooth puree. Strain and set aside.
Heat a large pot to medium-low heat and add ¼ cup of water. Add onions and let cook until tender and transparent, about 4 minutes. Add garlic, and cook for 1 more minute.
Pour in tomato puree, and bring it up to a simmer.
Add chickpeas, olives, capers, red peppers, bay leaf, and nori flakes. Continue to simmer for 5-6 minutes. Stir well.
Add parsley, potatoes, pickled banana peppers. Let simmer for 8 more minutes. If the sauce thickens too much, adjust with vegetable stock or water.
Season with salt and pepper to taste.

Notes

If you are looking for a fishy taste use 2 tsp. of nori flakes. Serve with rice or crusty bread. The pickled pepper can be spicy or mild depending on your preference. In some states they add raisins and slivered almonds, you can add those as well. If you would like to add more texture to the dish you can add hearts of palm or artichoke hearts.

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