Entree: Puerto Rico – Northern Culinary Region – Bacalao Guisado (Puerto Rican tomato-based stewed salted cod with potatoes, olives, and capers)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 12 hrs

Total 13 hrs

Ingredients

- 1 lb (454 g) salted cod (bacalao), rinsed and soaked in water 12–24 hours with water changes
- 2 tbsp (30 ml) olive oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 1 medium green bell pepper, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1/2 cup (120 g) homemade or store-bought sofrito
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) achiote powder or 1 tsp (5 g) paprika for color
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) tomato sauce
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1/3 cup (50 g) pimento-stuffed green olives, halved
- 1 tbsp (15 g) capers, drained
- 1/4 cup (15 g) fresh cilantro or culantro, chopped
- 1/2 cup (120 ml) water or fish broth, more as needed
- Salt to taste (use sparingly if cod was not fully desalinated)
- Cooked white rice, for serving

Instructions

1. If using salted cod fresh from market, place cod in a bowl and cover with cold water; soak in the refrigerator for 12–24 hours, changing the water at least twice to remove excess salt. After soaking, flake or cut cod into bite-size pieces and remove any bones or skin.
2. Heat olive oil in a large heavy skillet or Dutch oven over medium heat. Add onion, green bell pepper, and garlic and cook, stirring, until softened about 4–5 minutes.
3. Add sofrito, oregano, black pepper, and achiote powder or paprika; cook 1–2 minutes to bloom the flavors.
4. Stir in diced tomatoes and tomato sauce, then add the cubed potatoes and 1/2 cup (120 ml) water or fish broth. Bring to a simmer, cover, and cook 10 minutes until potatoes begin to soften.
5. Add the flaked salted cod pieces, olives, and capers. Return to a gentle simmer, partially covered, and cook 8–10 minutes until the cod is tender and potatoes are fully cooked. Add additional water or broth if the stew becomes too thick.
6. Stir in chopped cilantro or culantro, taste, and add salt only if necessary. Simmer 1 minute more, then remove from heat.
7. Serve Bacalao Guisado hot over cooked white rice.