Bacalao Guisado (Salted Cod Stew)

in Appetizers, Main Entrees, Sides, Soups

This succulent fish stew with bacalao, or salted cod, is just perfect to warm up on a chilly day.

Bacalao Guisado (Salted Cod Stew)

Bacalao Guisado (Salted Cod Stew)

Recipe by Suellen PinedaCourse: Soups, Dinner, Appetizers, SidesCuisine: CaribbeanDifficulty: Easy
Servings

8

servings
Prep time

1

hour 
Cooking time

1

hour 

This succulent fish stew with bacalao, or salted cod, is just perfect to warm up on a chilly day.

Ingredients

  • 2 POUNDS SALTED COD FROZEN

  • 1 POUND YUKON POTATOES PEELED AND CUT INTO MEDIUM-SIZE PIECES

  • 2 CARROTS PEELED AND CUT INTO MEDIUM-SIZE PIECES

  • 1 TABLESPOON OLIVE OIL

  • 1 SMALL ONION DICED

  • 3 GARLIC CLLOVES MINCED

  • 1 SMALL BUNCH OF CILANTRO

  • 1 TEASPOON DRIED OREGANO

  • 1/2 GREEN BELL PEPPER SEEDED AND CHOPPED

  • 1/4 CUP GREEN OLIVES (WHOLE OR STUFFED)

  • 1-2 ROMA TOMATOES CHOPPED

  • 2 CUPS UNSALTED VEGETABLE BROTH

  • 1/2 CUP TOMATO SAUCE

  • 2 TEASPOONS SUGAR SEPARATED

  • 1 BAY LEAF

  • SALT AND PEPPER TO TASTE

Directions

  • Cover the cod with cold water and bring to a boil over medium-high heat.
  • As soon as it starts boiling, drain the water and repeat the process 3 more times, making sure to add a teaspoon of sugar in the last water. Drain and reserve.
  • In a large skillet, heat the oil, add onions, garlic, bell pepper, oregano, bay leaf, tomatoes, teaspoon of sugar and pepper. Stir with a wooden spoon and cook for about 5 minutes. Check the saltiness, as you many NOT need to add extra salt.
  • Add cod, tomato sauce, vegetable broth, olives, potatoes and carrots.
  • Cover and let cook over medium heat, until potatoes and carrots are tender and the sauce thickens (about 15 minutes).
  • Remove from heat. Enjoy as-is or serve with the rice of your choice.