Bacalao Guisado Stewed Cod Fish Food

BACALAO GUISADO (STEWED COD FISH)

Steps:

• Soak the bacalao for 24 hours, changing out the water 2-3 times.
• Add the soaked bacalao and yucca (or potato) into a pot filled with cold water. Bring the pot to a boil and cook until the yucca (or potato) is fork tender. Drain the pot, and break the bacalao into large chunks. Cut the yucca into large chunks.
• In a large pot heated to medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.
• Add the sliced peppers and onions, saute for 4-5 minutes, until they're softened but no browned.
• Add the tomato sauce, oregano, sazon, olives and water.
• Toss in the cooked bacalao and yucca or potato.
• Stir the whole mixture together and let it simmer on low for 10 minutes, to allow the flavors to blend. Add salt and pepper to taste, if needed.
• Sprinkle the bacalao guisado with 1/4 cup of chopped cilantro, and serve!

BACALAO GUISADO (STEWED COD FISH) RECIPE - (3.8/5)

Steps:

• Soak codfish overnight in cold water overnight. Drain water and add fresh cold water. Boil codfish for 1/2 hour. Pour out water. Fry codfish, onion, garlic, green pepper and tomato sauce in hot oil. Simmer for 1/2 hour. Add parsley or cilantro.

BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)

Steps:

• Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
• Chop all veggies and set aside. Heat large skillet with olive oil. Sautee onions, garlic. Add peppers and eggplant. Add tomatoes. Add tomato paste and sauce. Add cod. Simmer until cod is tender and flaky.
• Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.

EASY BACALAO - PUERTO RICAN FISH STEW

Steps:

• Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
• Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
• Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.