BACALAO Recipe | Puerto Rican salted cod

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper provides a milder flavor, while paprika adds color.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol, while vinegar mimics acidity.

Slice 1 onion into halves or whole rounds based on preference.

Measure out 3 tablespoons of fresh homemade sofrito.

Mince 3 garlic cloves.

Prepare a small bunch of fresh cilantro and set aside.

Chop red pepper and green pepper, adding them for taste.

Eyeball and then measure out 3/4 cup of olive oil, adjusting as needed.

Rinse the bacala under water to remove excess salt, then boil in hot water for about 10 minutes to further reduce saltiness.

After boiling, drain the bacala and set aside.

Start boiling water for the frozen yuca.

Heat a medium-high burner and add 3/4 cup of olive oil to the pan.

Add the sofrito to the hot oil and sauté for a minute or two.

Add the minced garlic and sauté.

Add the chopped cilantro, onions, and peppers to the pan and sauté together.

Sprinkle in black pepper and a touch of ground turmeric for color.

Add the bacala to the sautéed mixture, breaking it into smaller pieces with a spatula.

Mix everything together and cover the pan with a lid.

Cook at medium-low for no more than 5 minutes, adjusting time based on desired vegetable texture.

Uncover the pan, mix again, and check the consistency before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens