Pescado Seco a la Vizcaína (Estilo Keto)
Dried Cod Stewed in Keto Vizcaína Sauce
Yes, with a tweak: ensure no potatoes are included in the stew, which is a common addition. About 7g net carbs per serving, lower than 6 in 10 Guatemalan dishes.
What it is
A traditional Lenten and festive dish, featuring rehydrated dried cod (bacalao) slowly stewed in a rich, vibrant sauce made from ripe tomatoes, sweet bell peppers, onions, garlic, and savory olives.
Key ingredients
Dried salted cod (bacalao), ripe tomatoes, red bell pepper, green bell pepper, white onion, garlic, green olives, capers, olive oil, bay leaf, fish broth, salt, black pepper.
How to make it keto
Ensure no potatoes are included in the stew, which is a common addition. Confirm no sugary tomato paste or flour/masa thickeners are used in the sauce. Serve with a side of sautéed green beans, asparagus, or cauliflower rice instead of traditional starchy accompaniments.
Watch out for
Potatoes in the stew, sugary tomato paste, flour/masa thickeners, starchy sides (rice, tortillas).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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