Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Bacalao (Caribbean-style salted cod stew with tomatoes, peppers, potatoes, olives and capers)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 24 hrs

Total 25 hrs 15 min

Ingredients

- 1 lb (454 g) salted cod, desalted (soaked and drained)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 1 green bell pepper, sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 14 oz (400 g) diced tomatoes (1 can)
- 12 oz (340 g) potatoes, peeled and cubed (about 2 medium)
- 1/2 cup (75 g) pitted green olives, halved
- 2 tbsp (30 ml) capers, rinsed
- 3/4 cup (180 ml) water or fish stock
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tsp (2.5 g) paprika
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 bay leaf

Instructions

1. Rinse the salted cod and soak in cold water 24 hours, changing water 2–3 times; for a quicker method, simmer 10 minutes then soak 1 hour. Drain and flake the cod, removing bones and skin.
2. In a large heavy pot, heat olive oil over medium heat. Add the sliced onion, red and green peppers and sauté until softened, 6–8 minutes. Add minced garlic and paprika and cook 1 minute more.
3. Stir in diced tomatoes, tomato juices, water or fish stock, and bay leaf. Add cubed potatoes, olives and capers and bring to a simmer.
4. Gently fold in the flaked, desalted cod, cover and simmer over low heat until potatoes are tender and flavors meld, about 20–25 minutes. Stir occasionally and add a splash of water if needed.
5. Remove from heat, stir in lime juice and chopped cilantro or parsley. Taste and adjust salt (remember the cod may still carry salt) and black pepper.
6. Serve hot with crusty bread, boiled plantain, or rice as preferred.