Bacalao Guisado (Stewed Salted Codfish)
This bacalao guisado is a classic Dominican dish with tender salted cod, colorful peppers, onions, tomatoes, and potatoes all cooked together in a rich, saucy stew.
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!
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