Entree: Dominican Republic – Northern Culinary Region – Bacalao Guisado (Stewed salted cod in a tomato-based sauce with potatoes, peppers, olives, and herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) salt cod (bacalao), soaked 24–48 hours and drained
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1 medium red bell pepper, sliced (about 6 oz / 170 g)
- 3 garlic cloves, minced (about 9 g)
- 1 cup (240 ml) crushed tomatoes or tomato purée
- 1/2 cup (120 ml) low-sodium fish or chicken stock
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 10 oz / 280 g)
- 1/4 cup (35 g) pitted green olives, halved
- 2 tbsp (30 g) capers, drained
- 1 tsp (2 g) sazón or mild seasoning blend
- 1 tsp (1 g) dried oregano
- 1 bay leaf (approx. 1 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the soaked salt cod, place in a saucepan, cover with fresh water, bring to a gentle boil for 5 minutes, then drain; let cool and flake into bite-sized pieces, removing any bones and skin.
2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced onion and red bell pepper and sauté 5–7 minutes until softened. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the crushed tomatoes, stock, sazón, oregano, and bay leaf. Bring to a simmer, then add the cubed potatoes. Cover and simmer 10–12 minutes until potatoes are nearly tender.
4. Add the flaked salt cod, olives, and capers to the pan. Gently fold to combine and simmer uncovered 8–10 minutes, until the sauce thickens slightly and all ingredients are cooked through. Adjust seasoning with salt and pepper as needed.
5. Remove from heat, discard the bay leaf, stir in fresh cilantro and lime juice, and let rest 3 minutes. Serve hot over white rice or with tostones.