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.
Recipe courtesy of La Casita Blanca