Wesson Recipes

Salted Cod with Stewed Tomatoes and Olives

Product Locator

Cooking Time

20 minutes

Prep Time

10 minutes (+ 24-48 hours soaking time)

Serving Size

4 to 6

Bring bold, celebratory flavor to your table with Salted Cod with Stewed Tomatoes and Olives (our twist on Bacalao a la Vizcaína)—a vibrant, comforting dish that’s perfect for brunch spreads, dinner parties, or any time you’re hosting family and friends.

Tender salt cod simmers gently in a rich tomato base infused with sautéed onion, garlic, oregano, and cumin, all brought together with Wesson Corn Oil for smooth, balanced flavor. Briny olives and capers add savory depth, while sweet bell peppers round out the sauce. Finished with creamy avocado and fresh cilantro, every bite is layered, bright, and deeply satisfying.

Traditionally a star of the Easter table, this bacalao is far too delicious to reserve for once a year. It’s a beautiful centerpiece that feels special yet comes together with ease, making it ideal for entertaining. Serve it alongside crusty bread, rice, roasted potatoes, or a crisp green salad—the bold, fresh flavors pair effortlessly with your favorite sides.

Warm, comforting, and full of character, this dish turns any gathering into a celebration. Follow us on Instagram for more celebration-worthy recipes.

CONTAINS:

Ingredients

Salted Cod with Stewed Tomatoes and Olives

Salt cod 1 1/2 - 2lbs.

Wesson Corn Oil 1/4 cup.

Onion, sliced 1 large.

Garlic, minced 2 cloves.

Oregano, dried 1/2 tsp.

Cumin, ground 1/2 tsp.

Chipotle powder 1/2 tsp.

Bell pepper, thinly sliced 1 small.

Plum tomatoes 19 oz can, chopped.

Vegetable broth 1/2 cup.

Capers, drained 2 1/2 tbsp.

Pimento stuffed Manzanilla olives 1 cup, drained.

Avocado 1 large.

Cilantro, fresh 1/2 cup.

Method

Salted Cod

Rinse salt cod to remove any lose debris and place in ceramic or glass bowl. Cover with cold water and refrigerate for 24 to 48 hours, changing water 2 to 3 times per day.

After 24 hours, break off a small test piece of cod and boil for a few minutes to taste for salt level. If still too salty, repeat process for another day and check again. Check for and remove any bones.

Assembly Method

In a large skillet, heat Wesson Corn Oil over medium and sauté onion until transparent. Add garlic, oregano, cumin, chipotle powder and bell peppers. Sauté a few minutes more until peppers are starting to soften.

Add plum tomatoes and half of the tomato liquid and the veggie broth. Place cod gently in mixture add capers and olives and bring to a simmer. Cover and reduce heat. Cook for 20 minutes or until cod is cooked. Serve topped with avocado chunks and sprigs of cilantro.