Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Bacalao (Salted cod)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 24 hrs

Total 25 hrs

Ingredients

- 1 lb (454 g) salted cod (bacalao), salted weight; soaked and desalinated as directed in instructions
- 3 tbsp (45 ml) olive oil
- 1 medium yellow onion, thinly sliced (approx. 150 g)
- 1 red bell pepper, thinly sliced (approx. 120 g)
- 1 green bell pepper, thinly sliced (approx. 120 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium potatoes, peeled and diced (approx. 12 oz / 340 g)
- 1 can (14 oz / 400 g) diced tomatoes, with juices
- 1/2 cup (120 ml) tomato sauce or passata
- 1/4 cup (40 g) pitted green olives, sliced
- 2 tbsp (30 ml) capers, rinsed
- 1/2 cup (120 ml) dry white wine (optional) or additional stock/water
- 1 tsp (2.5 g) dried oregano
- 2 bay leaves (approx. 1 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) fresh lime or lemon juice (approx. 1 lemon)
- 1 tsp (5 g) freshly ground black pepper, plus more to taste
- Salt to taste (use sparingly; cod may still retain salt)
- 2 tbsp (30 ml) vegetable oil (for potatoes) or additional olive oil

Instructions

1. Desalt the salted cod: rinse the fish, place it in a bowl and cover with cold water. Soak in the refrigerator 24–36 hours, changing the water 2–3 times until saltiness is reduced. Taste a small piece to confirm. Drain and pat dry.
2. Once desalinated, remove any skin and bones and flake the cod into large chunks (do not shred). Reserve.
3. In a medium saucepan, parboil the diced potatoes in salted water for 6–8 minutes until just tender; drain and set aside. (Alternatively, sauté potatoes in 2 tbsp (30 ml) vegetable oil until starting to brown and nearly tender.)
4. In a large skillet or wide saucepan, heat 3 tbsp (45 ml) olive oil over medium heat. Add the sliced onion and bell peppers; sauté until soft and beginning to caramelize, about 6–8 minutes.
5. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the diced tomatoes, tomato sauce, white wine (if using), oregano and bay leaves. Bring to a gentle simmer.
6. Add the parboiled potatoes to the tomato mixture and simmer 6–8 minutes to allow flavors to combine. If the sauce is too thick, add up to 1/2 cup (120 ml) water or stock.
7. Gently fold in the flaked cod, olives and capers. Simmer on low, uncovered, for 8–10 minutes so the cod finishes cooking and absorbs the tomato flavors. Taste and adjust seasoning with black pepper and a small amount of salt only if necessary.
8. Remove from heat and stir in the chopped parsley and lime or lemon juice. Discard bay leaves.
9. Serve hot with crusty bread, boiled plantains, or rice. Bacalao is best allowed to rest a few minutes so the flavors meld before plating.