Puerto Rican Bacalao Guisao’ (Guisado) | Stewed Salt Fish

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.

Boil salted cod for about 30 minutes to remove most of the salt, keeping some saltiness for flavor.

Peel green unripe bananas and set aside.

Boil green bananas for about 15 minutes in the water used for the cod.

In a large pot, heat 1/4 cup of olive oil over medium heat.

Add half of a chopped white onion and half of a red bell pepper, sauté until fragrant and mostly translucent.

Stir in 1 tablespoon of fresh homemade sofrito and mix well.

Add half of an 8 oz can of Goya tomato sauce and stir until fragrant and well combined.

Add a couple of black olives, 1/4 teaspoon of black pepper, 1/4 teaspoon of dried oregano, and 1 bay leaf to the pot.

Add the boiled cod to the pot, mixing well while keeping some chunks intact.

Add enough water to cover the ingredients about 3/4 of the way and stir.

Reduce heat to low, cover the pot, and let it braise for about 15 to 20 minutes.

If liquid evaporates, add a little water and simmer for another 5 minutes.

Once done, mix in the boiled green bananas and yuca, or serve them on the side.

Let it marinate with the heat off for about 5 minutes before serving, if desired.

Serve hot with white rice and sweet plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens