Bacalao - How to make Bacalao - Puerto Rican Bacalao

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.

Soak 2 pounds of bacalao overnight and change the water a couple of times.

Get some salted water boiling on the stove.

Trim off the ends of the yuca, peel it, and remove the root inside.

Add the yuca to the boiling salted water.

Cut up the taro root by removing the dry edges, peeling it, and slicing it into manageable pieces before adding it to the water.

Trim the ends of the gal kiya, cut it in two pieces, and add it to the pot.

Peel the purple yam, cut it into pieces, and add it to the pot of salted water.

Simmer a dozen eggs in a pot of water (not boiling) to make them easier to peel later.

After 15 minutes, remove the bacalao from the pot and break it apart into pieces following the natural separation.

Remove the cooked vegetables from the pot, testing them to ensure they are done.

Separate the bacalao into two bowls: one with a pound and a half for bacalao and the other with half a pound for baccala Ethos.

Add 1 cup of olive oil to the bowl with the bacalao.

Chop one red onion super thin and add it to the bowl with the fish and olive oil, mixing gently with hands.

Place the mixture into a serving dish and arrange it nicely.

Add the boiled eggs to the dish, sprinkle with fresh black pepper and sea salt, and garnish with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens