Recipe courtesy of Alex Garcia

Stewed Bacalo Served in Puerto Rican Canu

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 sec
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Ingredients

Directions

  1. Cook cod in water until it becomes soft. Change the water at least 3 times to make sure that it is not too salty. In a pan saute onions, peppers, tomatoes and garlic and deglaze with the wine. Add tomato juice and cook for 15 minutes, then add the cod and heat thoroughly. Season with parsley, cilantro and crushed pepper. Add the eggs and mix in until it is thoroughly cooked. Season with salt and pepper to taste and set aside. Fry the plantains in preheated vegetable oil.
  2. Place the plantains on a serving platter and fill in with bacalao.

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