Bacalao Guisado Recipe

Puerto Rican · Main course · 60 min total

A comforting Puerto Rican-style salt cod stew simmered in a savory tomato-based sauce with olives, capers, and potatoes. Serve with rice and beans for a hearty meal.

Ingredients

• 1 lb salted cod (bacalao), desalted and shredded
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1/4 cup tomato sauce
• 1/2 cup pimiento-stuffed olives, sliced
• 2 tbsp capers, drained
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 2 medium potatoes, peeled and cubed
• 1/2 cup water or fish stock

Instructions

1. Desalt the cod: Soak in cold water for 24 hours, changing water 3-4 times. Drain, then boil in fresh water for 10 minutes. Drain, cool, and flake into small pieces, removing any skin or bones.
2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in diced tomatoes, tomato sauce, olives, capers, bay leaves, oregano, and black pepper. Bring to a simmer.
4. Add the shredded cod and potatoes, then pour in water or stock. Stir gently to combine.
5. Cover and simmer over low heat for 25-30 minutes, until potatoes are tender and flavors meld. Uncover and cook 5 more minutes to thicken slightly if desired.
6. Remove bay leaves. Adjust seasoning if needed (salt may not be needed due to cod). Serve hot over white rice.

Tips

• Desalting is crucial; taste a piece of cod after boiling to ensure it's not too salty.
• Add a splash of white wine or vinegar for extra brightness.
• Leftovers can be refrigerated for up to 3 days; flavors improve overnight.
• Garnish with fresh cilantro or parsley if desired.

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