Bacalao Guisado (Stewed Salt Codfish)

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.

Rinse the salted codfish thoroughly.

Soak the codfish in fresh water for 30 minutes on the countertop.

Drain the water from the codfish and cover it again with fresh water in the same pot.

Bring the water to a boil and boil the codfish for about 30 minutes.

Remove the codfish from the water and transfer it to a bowl, then flake it apart with two forks.

Heat achiote oil in a caldero over medium heat.

Add chopped onion, green bell pepper, and red bell pepper to the pot and sauté for 3-4 minutes.

Add garlic and soprito to the pot and cook until fragrant.

Stir in 1 cup of tomato sauce, pimento olives, oregano, and black pepper.

Add the flaked codfish back to the pot along with some water.

Turn the heat up to high to bring the liquid to a boil.

Add fresh cilantro or culant to the pot.

Cover and let it stew for 10-15 minutes until the broth thickens.

Serve the stew with rice or steamed yuka, topped with fresh minced cilantro, lime juice, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens