I know so many people who aren’t usually into fish but put a plate of bacalao guisado in front of them and it disappears, it’s just that good. You can tell someone is making it the second you walk in because the onions, peppers, and tomatoes sizzling together fill the kitchen with that unmistakable smell of bacalao.
This stewed codfish goes perfectly with white rice, creamy avocado, and either guandules guisados or habichuelas guisadas, you know all the classic Dominican sides!
Why is bacalao naturally so salty
Salted codfish is packed with salt to preserve it, which is why it’s so salty when you first buy it. Back before refrigeration, salting was the go-to method to keep fish from spoiling in tropical climates like in Dominican Republic because it kept it safe to eat for weeks or months. People still use this method today because it’s simple, traditional, and makes it perfect for classic dishes like Bacalao Guisado.
How to soak and prep salted codfish
You’ll want to remove about 75% of the salt before cooking it or it will be way too salty to enjoy, and this is done by soaking. Start by rinsing the codfish fillets under cold water to wash off the extra surface salt.
Now for the soak you can do either a:
- Traditional soak with cold water for 8 to 24 hours. 8 hours is enough to time to get most of the salt out, but naturally a longer soak reduces saltiness even more. Rinse the fish after soaking.
- Quick soak with hot water for 2 hours, then rinse after soaking to remove excess salt.
- Super quick soak with boiling water for 10 minutes 2x. Place the cod in boiling water for 10 minutes, and repeat for a second interval (20 minutes total). Rinse after each interval.
After the bacalao has finished soaking, break it into pieces with your fingers. This is the perfect time to check for bones, since most salted cod you get from the grocery store isn’t boneless. As you flake the fish for your bacalao guisado, run your fingers through the pieces and remove any bones.
Slice onions and peppers into strips
Slice the onions and peppers into long, thin strips. This traditional method keeps the vegetables tender but with a little bite, so they hold up in the sauce and gives this classic Dominican dish texture and color.
Don’t over season the bacalao
Salted codfish is naturally already very salty, even with soaking, so you shouldn’t need any extra salt. I find all this recipe needs is ½ teaspoon of sazon to add a little extra flavor. Add other spices carefully to let the fish’s flavor shine and keep the dish balanced.
Bacalao Guisado (Stewed Salted Codfish)
Ingredients
- 1 lb salted codfish/pollock (bacalao/abadejo salado)
- 2 tbsp olive oil
- 1 red onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 tomato diced
- 1 garlic clove minced
- 1 cup tomato sauce
- 1 cup water
- ½ tsp sazon
- 2 potatoes peeled and diced
Instructions
- Place the salted cod in a bowl, rinse it well under water, then cover it with fresh water and soak for 8-24 hours. After soaking, rinse it again, break it into pieces with your hands, and remove any bones.
- Heat the olive oil in a pot over medium heat. Add the onion, red and green bell peppers, tomato, and garlic, and cook for about 5–6 minutes until the vegetables have softened.
- Add the bacalao and mix it with the vegetables. Pour in the tomato sauce and water, add the sazon, and stir to combine.
- Bring to a boil, then add the diced potato. Let it simmer until the potatoes are tender and the sauce has reduced.
- Serve warm over white rice. ¡Buen provecho!
