Bacalao Guisado (Codfish Stew)
- 3 pounds dried codfish
- 1 gallon water
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 large tomatoes, chopped
- 2 culantro* leaves, chopped
- 2 whole bay leaves
- 2 red bell peppers, chopped
- 1 tablespoon tomato paste
- 1 tablespoon capers
- 2 potatoes, peeled, diced and boiled until tender
- 4 sprigs cilantro, leaves chopped, for garnish
- Serving suggestion: white rice or cooked plantains
*Culantro can be found in specialty Latin markets. Recao or cilantro may also be used, but if these ingredients are substituted, double the amount called for.
In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes. Garnish with cilantro. Serve with rice or cooked plantains, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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