Entree: Dominican Republic – Central Culinary Region – Bacalao Guisado (Salted cod stewed in a savory tomato-and-vegetable sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 12 hrs

Total 12 hrs 50 min

Ingredients

- 1 lb (454 g) salted cod, desalted (see note in Instructions) and flaked
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 green bell pepper, thinly sliced (about 6 oz / 170 g)
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or fish stock
- 2 medium potatoes, peeled and cut into 1-inch cubes (about 12 oz / 340 g)
- 1 medium carrot, sliced (about 4 oz / 115 g)
- 2 tbsp (30 ml) dry white wine or 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground cumin
- 1 bay leaf
- 1/4 cup (60 ml) pitted green olives, sliced
- 1 tbsp (15 ml) capers, rinsed (optional)
- Salt to taste (use sparingly if cod not fully desalted)
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. If starting with salted cod that needs desalting: place cod in a large bowl and cover with cold water. Refrigerate and change the water 2–3 times over 12–24 hours until saltiness is reduced; drain and pat dry. Remove skin and bones, then shred or flake the cod into bite-sized pieces (result should be about 1 lb / 454 g usable cod).
2. Parboil the potato cubes in salted boiling water for 6–8 minutes until just tender; drain and set aside.
3. Heat the olive oil in a heavy skillet or Dutch oven over medium heat. Add the sliced onion and bell peppers and sauté 5–7 minutes until softened.
4. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chopped tomatoes and tomato paste and cook 3–4 minutes to break down the tomatoes.
5. Pour in the water or fish stock and white wine (or vinegar). Add oregano, cumin, bay leaf, salt (if needed), and pepper. Bring to a gentle simmer.
6. Add the flaked cod, parboiled potatoes, and sliced carrot to the sauce. Cover and simmer gently 10–15 minutes until flavors meld and potatoes are fully tender. Stir occasionally and adjust seasoning.
7. Stir in olives and capers, simmer 2 minutes more. Remove bay leaf.
8. Serve hot, garnished with chopped cilantro or parsley and lime wedges alongside white rice or tostones.