Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Bacalao (Salted cod stew braised with tomatoes, peppers, potatoes, olives, and capers)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) salted cod (bacalao), soaked 24 hours in refrigerator with water changes and drained
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups (320 g) diced fresh tomatoes or canned diced tomatoes, drained
- 2 tbsp (30 ml) tomato paste
- 2 medium potatoes, approx. 12 oz (340 g) total, peeled and cut into 1-inch cubes
- 1/3 cup (50 g) pitted green olives, halved
- 1 tbsp (15 g) capers, drained
- 1/4 cup (60 ml) dry white wine (optional) or additional water
- 1/2 cup (120 ml) water or fish stock
- 1 tsp (1 g) dried oregano or 1 tbsp (3 g) chopped fresh oregano
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) fresh lime or lemon juice (optional)

Instructions

1. After soaking and draining the salted cod, place it in a saucepan, cover with fresh water, bring to a simmer and poach gently for 6–8 minutes until just cooked through. Drain, let cool slightly, remove any skin and bones, and flake the fish into large pieces.
2. In a large skillet or shallow pot, heat the olive oil over medium heat. Add the onion and bell peppers and sauté until softened, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the diced tomatoes and tomato paste, cooking 2–3 minutes to combine. Add the white wine if using and let it reduce by half, about 1–2 minutes.
4. Add the cubed potatoes, water or stock, oregano, bay leaves, and black pepper. Bring to a simmer, cover, and cook until potatoes are tender, about 12–15 minutes.
5. Gently fold the flaked cod, olives, and capers into the pot. Simmer uncovered for another 5–8 minutes so flavors meld and the sauce thickens slightly. Taste and adjust seasoning; add lime or lemon juice if desired.
6. Remove bay leaves, sprinkle with chopped parsley, and serve hot with white rice, boiled plantain, or crusty bread.