Puerto Rican Bacalao Guisado with salt cod, onions, peppers, garlic, tomato sauce, recao, and potatoes—comforting and full of flavor.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Whenever I make Puerto Rican Bacalao Guisado, I swear something inside me shifts a little. Maybe it’s nostalgia, or maybe it’s just the way the onions and garlic hit the pan—hard to tell sometimes. This dish kinda follows me around in life, like one of those songs that suddenly plays in a store and you’re like, “Wow, okay, I guess I’m emotional today.” The smell of bacalao always brings me right back to my grandmother’s kitchen, which—if I’m being honest—felt like its own world. Tiny, warm, a little cluttered (okay, a lot cluttered), but in that comforting way where every pot and spoon has a story. She would soak the salt cod while humming something… probably a Julio Iglesias song she was obsessed with at the time. To this day, I can’t hear his voice without thinking of dried cod floating in a bowl of water. Weird association, right? But that’s how memory works.
The first time I tried cooking Puerto Rican Bacalao Guisado on my own, I remember feeling oddly nervous. Isn’t it funny how certain recipes carry this weight? You want them to come out just right, but also you’re trying not to freak out about messing it up. And of course, halfway through the sautéing, someone from the other room yelled, “What’s that smell? It smells GOOD!”—which either means I was doing something right or they were just hungry. Probably both. If you’ve ever cooked something that reminded you of someone you miss or a place you haven’t been to in a while, then… yeah. You get it. This dish does that for me every time, even on days when I’m not expecting it. Maybe that’s part of the magic of Bacalao Guisado. It’s half food, half memory.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Puerto Rican Bacalao Guisado Recipe?
I always hesitate a little when people ask me what makes Puerto Rican Bacalao Guisado “special,” because it feels like one of those questions where the answer shifts depending on my mood or how much coffee I’ve had. But if I had to try to pin it down, I’d say it’s the way this stew somehow manages to be simple but layered at the same time. The salty-sweet-savory combo hits differently from other stews—there’s this hum of flavor that creeps up on you rather than shouting. I love that about it. And honestly, I think part of what makes it special is that it tastes like home even if you didn’t grow up with it. Does that make sense?
Plus, there’s something very old-school about soaking salt cod for hours. It’s almost rebellious in a world where everything has to be “ready in 15 minutes.” This dish does not care about your schedule. It asks you to slow down, breathe, and maybe reevaluate your life choices while staring at a bowl of salty fish water. But the payoff? So worth it. The potatoes get tender but not mushy, the recao adds this deep herbal warmth, and the cod—once it finally decides to chill out with the saltiness—seasons the whole stew like it knows exactly what it’s doing. It’s not a flashy dish, but it’s honest and comforting and kind of grounding in a weird way.
Ingredient Notes:
Before you jump into making Puerto Rican Bacalao Guisado, let’s talk about the ingredients the way real people do—not in fancy culinary terms, but like we’re standing next to each other in the kitchen, both a little too close to the stove.
- Salted Cod (Bacalao):
It’s the heart of the whole thing, obviously. But salted cod is a stubborn little creature. You have to coax the salt out. Sometimes I soak it and think, “Hmm… did I do enough?” And then I nibble a piece and go, “Ah, no. Absolutely not.” So don’t be afraid to rinse and soak again. There’s no shame in it. - Onion & Green Pepper:
Look, if you’ve cooked any Puerto Rican dish ever, you know these two show up everywhere like that one cousin who always pops into family events uninvited—but you love them anyway. Thin onions work best here. They melt right into the sauce. - Garlic:
More than three cloves? Probably. But I won’t tell you how to live your life. - Recao/Sofrito Base:
This is the “soul” of Puerto Rican Bacalao Guisado—you just need to have it. Even if it’s store-bought, it still counts. Trust me. - Tomato Sauce:
This pulls everything together. Not fancy. Not complicated. Just does its job. - Potatoes:
Use Yukon gold unless you enjoy your potatoes falling apart into sad little fragments. These stay creamy and hold shape. Just slice them thick-ish. - Spices:
Bay leaf, oregano, pepper—simple, reliable, comforting. The trio of “we got you.”
How To Make Puerto Rican Bacalao Guisado?
Making Puerto Rican Bacalao Guisado is one of those processes that’s kinda soothing if you let it be. And kinda chaotic if you don’t. Up to you.
Step 1: Soak the Cod
Soaking salted cod reminds me of those weird teenage phases—no matter how much you try to speed things up, it just… needs time. You can do the quick soak if you’re impatient like I usually am. Or the long soak if you’re being responsible (rare for me). Either way, take a tiny bite to test the salt level, because the cod will lie to you. It looks ready long before it actually is.
Step 2: Build the Flavor Base
This is where the house starts smelling like someone’s abuela moved in. Let the onions and peppers get glossy, let the garlic flirt with the edges of golden brown, then add your recao and tomato sauce. The sound of it sizzling? One of life’s underrated pleasures.
Step 3: Add the Potatoes
Once the sauce is simmering like it’s telling you a secret, drop in those potatoes. Don’t crank the heat—trust me, you’ll regret it. Low and slow keeps them from turning into potato mush (which is less fun than it sounds).
Step 4: Add the Bacalao
This part feels like the dish is finally coming together—like everyone arrived to the party at the same time. Fold the flakes in gently. You want chunks of fish, not shredded confetti.
Want To Save This Recipe?
Step 5: Serve It Up
Rice. Always rice. Preferably fresh, but honestly? Day-old rice reheated with a splash of water is elite. Add avocado because avocado never hurt anyone. And that’s it. Puerto Rican Bacalao Guisado, ready to eat and probably ready to steal your heart a little.
Storage Options:
Store your leftover Puerto Rican Bacalao Guisado in the fridge for three days. It gets even better the next day, like it had time to think about its personality. I don’t freeze it anymore—once I did and the potatoes tasted weirdly grainy and the cod got too soft. Not worth it. Fresh or refrigerated is the way.
Variations and Substitutions:
Here’s where things get fun (or chaotic, depending on how adventurous you’re feeling).
- Add olives if you’re in the mood for briny drama.
- Swap Yukon for red potatoes—firmer, snappier, and honestly kind of cute.
- Add coconut milk if you want a silkier, almost Caribbean-fusion vibe.
- Toss in boiled eggs like some families do—it makes the dish feel extra luxurious.
- Vegetarian? Chickpeas actually work surprisingly well. Not “Bacalao Guisado” anymore, but definitely still delicious.
What to Serve with Puerto Rican Bacalao Guisado?
You need white rice. I don’t make the rules. The stew just tastes better when the rice soaks it all up. Avocado slices are basically law at this point—creamy, cool, and balance the saltiness beautifully. Tostones? Absolutely yes. And some crusty bread if you’re a “let me wipe the plate clean” kind of eater. No judgment.
Frequently Asked Questions:
How do I know if I removed enough salt from the bacalao?
Take a small bite. If your face winces like you just heard shocking gossip… keep soaking.
Can I use fresh cod instead?
Yeah, you can, but it won’t be the same. Salted cod has this deep, old-world flavor fresh cod just can’t fake. But hey, if it’s what you have, go for it.
My potatoes turned mushy—why?
Probably because the heat was too high or the slices were too thin. Happens to the best of us. Just try thicker slices next time.
And honestly? I hope you try this Puerto Rican Bacalao Guisado and maybe feel a little spark of memory or comfort or joy while making it. Recipes like this carry their own kind of softness, even when they’re a little salty around the edges—kind of like people, I guess.
Let me know if you try it, or if it brought up a memory of your own. I’d love to hear it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Puerto Rican Bacalao Guisado
Ingredients
For the Puerto Rican Bacalao Guisado:
- 1 pound salted codfish salt cod
- 1 tablespoon olive oil
- 1 1/4 cups yellow onion thinly sliced (about 1/2 large onion)
- 3/4 cup green bell pepper chopped (about 1 small pepper)
- 3 cloves garlic minced
- 1 1/2 tablespoons recao herb base; homemade or store-bought
- 1 8-ounce can tomato sauce
- 1 large bay leaf
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 2 cups Yukon gold potatoes quartered and cut into 1/4-inch slices (about 3 small potatoes)
For Serving:
- 4 cups cooked white rice
- 1 avocado sliced
Instructions
Prepare the Salted Codfish
Short Soak Method:
- Rinse the salted cod under cold water to remove excess surface salt. Place the cod in a bowl and soak it in cold water for 45 minutes at room temperature. Drain, rinse again, and transfer the fillets to a saucepan. Cover with 3 to 4 inches of fresh cold water. Heat over medium until the water reaches a gentle simmer. Once small bubbles appear, begin timing 15 minutes. Simmer gently without allowing the water to boil vigorously. Salt residue will rise to the surface. After 15 minutes, drain and rinse the cod once more. Remove any remaining bones and flake the fish into pieces.
Long Soak Method:
- Rinse excess surface salt from the cod and place it in a bowl. Cover with 4 inches of cold water and refrigerate for 6 to 8 hours, changing the water halfway through the soaking period. Remove any remaining bones and flake the fish into pieces.
Prepare the Flavor Base
- In a 4-quart Dutch oven or deep frying pan, heat the olive oil over medium-high heat until the oil begins to shimmer. Add the sliced onion, chopped green pepper, and minced garlic. Sauté for approximately 3 minutes, or until the onion appears glossy and the garlic turns golden.
- Stir in the recao, tomato sauce, and 1 cup of water. Reduce the heat to medium. Add the bay leaf, oregano, and black pepper. Allow the mixture to reach a gentle simmer and cook for 2 to 3 minutes, stirring occasionally.
Add and Cook the Potatoes
- Add the sliced Yukon gold potatoes to the simmering base. Reduce heat to medium-low. The mixture should produce light steam but minimal bubbling. Cover the pot and cook the potatoes for 10 to 15 minutes, or until a fork inserted into a potato encounters slight resistance. The potato slices should be tender but not breaking apart.
Incorporate the Flaked Codfish
- Once the potatoes are nearly tender and the sauce has thickened to a gravy-like consistency, gently fold in the flaked codfish. Avoid over-stirring to maintain the texture of the fish.
- Cover the pot and heat for 5 minutes, or until the cod is warmed through. Because the fish has already been cooked during soaking, this step is primarily for integration of flavors.
Serve
- Serve the completed Bacalao Guisado over warm white rice and garnish with fresh slices of avocado. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure the tomato sauce is certified gluten-free, as some brands may use additives or thickening agents.
- Check that the recao (sofrito base) contains no gluten-containing preservatives or flavor enhancers.
- Serve with gluten-free rice or certified gluten-free sides if preparing additional dishes.
- Avoid cross-contamination by using clean utensils, pots, and cutting boards if cooking for someone with celiac disease.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
