Recipe courtesy of La Casita Blanca

Bacalao Guisado (Codfish Stew)

Save Recipe
  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

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

Directions

  1. 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.
  2. 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. 
  3. Garnish with cilantro. Serve with rice or cooked plantains, if desired.
  4. Serving suggestion: white rice or cooked plantains.

Cook’s Note

*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.