Bacalao Guisado con Papa [Recipe + Video] Salted Codfish

1. Desalting codfish

1. Rinse the codfish in running water, scrubbing off as much surface salt as possible. Soak the codfish in abundant water overnight, or at least two hours. Change the water at least once if you leave it overnight.

2. Boiling

1. Place the codfish in a big pot, and add about a gallon (2.5 l) of water in it. Boil over medium-low heat until the codfish starts flaking, top off water as needed to maintain a similar level as when it started. This may take 30 to 60 minutes, depending on the freshness and quality of the fish. Once the bacalao is flaking, add potatoes and boil until fork-tender. Remove from the heat and the water. Taste the fish, it should be pleasantly salty, but not excessively so. If it is still too salty you will have to soak in clean water for about an hour. If OK, set both aside until the fish is at room temperature.

3. Prep fish

1. Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin.

4. Cooking

1. In a pot heat the oil over medium-low heat. Cook and stir the onion until it becomes translucent. Add garlic and cook stirring until it's heated-through. Add parsley, bell pepper, olives, and tomatoes. Cook stirring until they are heated. Add the codfish and potatoes. Stir to mix. Pour in tomato sauce and water, mix to combine. Lower the heat, cover, and simmer until the sauce has thickened (5 to 10 minutes). Taste and season with salt if needed (probably not).

5. Serving

1. Remove from heat and serve. See serving suggestions above the recipe.