Description
There’s nothing like Puerto Rican style Bacalao Guisado. It’s a super rich and cozy stewed salted codfish in a tomatoey broth. Loaded with onions, peppers, olives, and flaked fish, it’s an island classic, traditionally served over white rice with yuca.
Ingredients
Units
Scale
- 1 lb frozen salted codfish
- 1 tbsp olive oil or achiote oil
- 1 white onion, sliced
- 1/2 red bell pepper
- 1/2 green bell pepper
- 4 cloves garlic, minced
- 2 tbsp sofrito
- 1 cup tomato sauce
- 1/3 cup pimento olives
- 1 tsp sazon
- 1 tsp pepper
- 1/2 tsp oregano
- 1 1/2 cups water
- 6 sprigs cilantro and/or culantro
Instructions
- Prep & cook your cod: Rinse off any loose salt from the frozen cod before adding to a stockpot and covering with water. Soak for 30 minutes, drain and cover with fresh water. Bring to a boil and then simmer for 20 minutes. Drain and cool the fish before flaking.
- Cook the veggies: Heat oil in a caldero over medium heat before adding sliced onion and peppers. Cook for a couple minutes before adding in the garlic and sofrito and sautéing until fragrant.
- Build the sauce: Add in the tomato sauce, olives, sazon, pepper, oregano, water and the flaked codfish. Stir to combine everything before topping with the cilantro or culantro.
- Stew: Cover the pot and simmer on medium low for 10-15 minutes. Season with salt to taste and serve over white rice or yuca.
