Bacalao Guisado - Stewed Cod Fish Puerto Rican Style

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lighter, while canned tuna is more affordable.

black olives

🥗Healthier: green olives

💰Cheaper: no olives

Green olives can be a lower-sodium alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthy.

Take salted cod out of the bag and rinse it to remove salt.

Soak the cod in water and place it in the fridge for 3-4 hours or overnight.

When ready to cook, rinse the cod again and boil it in water for 10-15 minutes, then discard the water.

Prepare the ingredients: chop the bell peppers, onion, and cut the olives in half. Cut the boiled potato into small chunks.

Heat 2 tablespoons of annatto oil in a pan until hot.

Add the chopped vegetables to the pan and sauté until softened.

Add the sofrito and garlic cilantro paste to the pan and stir to combine.

Pour in 1/2 cup of tomato sauce and stir.

Add approximately 3/4 cup of water and mix well.

Add the boiled cod and potato to the pan, stirring carefully to avoid breaking the potatoes.

Add more water if needed, totaling about 1 cup of water in the dish.

Let the mixture come to a boil, then cover the pot to speed up the process.

After boiling for about 10 minutes, check the seasoning and adjust if necessary.

Plate the bacalao guisado over white rice or serve with fritters or plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens