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Bacalao Guisado (Salt Cod Stew)
Bacalao Guisado (Salt Cod Stew)
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Puerto Rican salt cod stew in tomato broth with herbs, potatoes, peppers, and garlic. Serve over rice with avocado slices. Perfect for Lent!
Ingredients:
  • 1 pound salted codfish (salt cod)
  • 1 tablespoon olive oil
  • 1 1/4 cup (1/2 large) yellow onion, thinly sliced
  • 3/4 cup (1 small) green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons recao herb base ( homemade or store-bought )
  • 1 8-ounce can tomato sauce
  • 1 large bay leaf
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon ground black pepper
  • 2 cups (about 3 small) Yukon gold potatoes, quartered then cut into 1/4-inch thick slices
  • To serve:
  • 4 cups cooked white rice
  • 1 avocado
Instructions:
  • For a quick soak, rinse salt cod and soak in cold water for 45 minutes. Simmer in fresh water for 15 minutes until small bubbles form. Drain when done. Rinse well and remove bones before flaking. Your fish is now ready to use. For a longer soak, cover fish with cold water and refrigerate for 6-8 hours, changing water once. Rinse, remove bones, and flake before use.
  • Prepare the base by heating olive oil in a 4-quart Dutch oven over medium-high heat until it shimmers. Sauté onion, bell pepper, and garlic until garlic is golden and onions are glossy, about 3 minutes. Stir in recao, tomato sauce, and 1 cup water, then add bay leaf, oregano, and black pepper. Simmer the sauce, stirring occasionally, for 2 to 3 minutes.
  • Complete the base by gently adding the potatoes and lowering the heat to medium-low. Let the mixture simmer lightly while covered for 10-15 minutes until the potatoes are just fork-tender. Be careful not to overcook them to maintain their texture.
  • Add the flaked salt cod: When the potatoes are nearly tender and the sauce has thickened to a gravy-like consistency, delicately mix in the flaked salt cod. Cover the pot and let it warm through for 5 minutes to infuse the stew with the seasoned fish.
  • To serve: Spoon the completed Bacalao Guisado over fluffy white rice and accompany with fresh avocado slices. Refrigerate any leftovers for up to 3 days.

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