Ingredients: |
Ingredients: Ingredients:
* 1 lb salted codfish, boneless soaked overnight
* 2 tbsp olive oil
* ¼ cup sofrito
* 1 cup tomato sauce
* 1 yellow onion sliced
* 3 cloves garlic crushed
* ½ green bell pepper
* ½ red bell pepper sliced
* 2 tbsp pimento-stuffed green olives whole or sliced
* 1 tomato diced
* ½ tsp sazon
* ½ tsp onion powder
* ¼ tsp ground oregano
* 2-3 sprigs cilantro chopped (optional)
* water, as needed
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Directions: |
Directions:Instructions;
Soak the salted codfish:
1. To soak the salted codfish, just remove from the package, give it a good rinse under
cold running water and add if to a large bowl filled with cold water. Store in the
refrigerator overnight. The next day, discard the water and rinse with fresh, cold
water.
2. Check the codfish for any bones and skin left behind. Discard the bones. Do not
flake the fish. It will flake as it cooks in the stew.
3. Important: Taste the codfish to check for saltness. If it's still too salty, you can boil
it for 5-10 minutes until it reaches your desired saltness. Remember, you can always
ad salt but you can't take take it away once the codfish is stewed.
Cook the bacalao guisado:
1. In a caldero (pot) heat the oil over medium heat. Add the sofrito and the tomato
sauce. Cook until fragrant, 1-2 minutes.
2. Cook the onion until it becomes translucent. Add the garlic and cook until fragrant,
about 2 minutes.
3. Add the bell peppers, tomatoes, olives and seasonings. Stir to combine.
4. Add the codfish. Stir to combine, breaking up the large pieces of fish. If necessary,
add some wateer.
5. Lower the heat to low, cover, and simmer until the sauce has thickened (5-10
minutes). Sprinkle chopped cilantro over the top. Taste and season, if necessary.
6. Serve and enjoy. |
This recipe for Bacalao Guisado (Puerto Rican Salted Codfish) is from