Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Bacalao (A Caribbean-style salted cod stew simmered with tomatoes, peppers, onions, olives, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 24 hrs

Total 24 hrs 35 min

Ingredients

- 1 lb (450 g) salted cod (bacalao), soaked in cold water 24–48 hours, changing water periodically
- 3 tbsp (45 ml) olive oil
- 1 large onion, sliced, about 8 oz (225 g)
- 3 garlic cloves, minced (about 0.5 oz / 15 g)
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 14 oz (400 g) canned diced tomatoes or 3 medium fresh tomatoes, chopped
- 1 tbsp (15 ml) tomato paste
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 10 oz (285 g)
- 1/3 cup (50 g) pitted green olives, halved
- 1 bay leaf
- 1 tsp (1 g) dried oregano or 1 tbsp (3 g) fresh chopped oregano
- 1 Scotch bonnet pepper, left whole or pierced for heat (optional)
- 1/2 cup (120 ml) water or fish/chicken stock
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Freshly ground black pepper
- Salt only if needed after tasting (the cod can be very salty)

Instructions

1. If not already done, soak the salted cod in cold water 24–48 hours, changing the water several times; drain, flake into large pieces and remove any bones. Heat the olive oil in a heavy skillet or Dutch oven over medium heat, sauté the onion, garlic, and bell peppers until softened, about 6–8 minutes. Stir in the tomato paste, diced tomatoes, oregano, bay leaf, and the Scotch bonnet if using; cook 3–4 minutes to combine.
2. Add the flaked cod, potatoes, olives, and 1/2 cup (120 ml) water or stock, bring to a gentle simmer, cover, and cook until potatoes are tender and flavors have melded, 20–30 minutes. Remove the whole Scotch bonnet before serving if used. Stir in chopped cilantro or parsley, season with freshly ground pepper and salt only if necessary, and serve hot with white rice, fried plantains, or funchi.