Bacalao Guisado con Papa [Recipe + Video] Salted Codfish
User Reviews
5
-
Prep Time
3 hrs
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Cook Time
1 hr
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Total Time
4 hrs
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Servings
6 servings
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Calories
250 kcal
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Cuisine
South American, Dominican
Bacalao Guisado con Papa [Recipe + Video] Salted Codfish
Description
This recipe begins with desalting the salted codfish by soaking it in water for several hours or overnight, changing the water to remove excess salt. The cod is then boiled until it flakes easily and the salt level is balanced. Potatoes are added to the boiling water and cooked until fork-tender. After cooling, the cod is flaked into bite-sized pieces while discarding bones and fins.
The dish combines the flaky salted codfish with sautéed red onion slices, mashed garlic, sliced green bell peppers, green olives, diced tomatoes, chopped parsley, tomato sauce or paste, and additional water to create a flavorful stew. The ingredients cook together until well combined, allowing the flavors to meld and the broth to thicken slightly. The result is a savory, satisfying stew with a blend of textures from tender potatoes and tender fish pieces accented by the aromatic vegetables and olives.
Bacalao Guisado con Papa is traditionally served hot and pairs well with bread or rice to soak up the flavorful sauce. It reflects a balanced use of salted cod in a vegetable-rich, tomato-forward stew.
Ingredients
- 2 pound salted codfish 0.9 kg, bacalao
- 1 pound potato 0.45 kg
- 2 tablespoons olive oil
- 1 red onion cut into thin slices, small
- 1 tablespoon garlic mashed
- 2 green bell pepper cut into strips
- ¼ cup green olives sliced or whole, as you like, pitted
- 1 cup diced tomato
- 1 prig parsley , chopped
- 1 cup tomato sauce (or 5 tablespoon of tomato paste)
- 1 cup water (Aside from all the water for washing and boiling)
Instructions
1. Desalting codfish
- 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
- 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
- Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin.
4. Cooking
- 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
- Remove from heat and serve. See serving suggestions above the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 782mg | 33% |
| Potassium | 1266mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 51.9mg | 58% |
| Calcium | 67mg | 7% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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