Puerto Rican Bacalao Guisado
A traditional Puerto Rican Bacalao Guisado made with tender salted cod, potatoes, onions, peppers, garlic, tomato sauce, and recao simmered into a flavorful, comforting stew served over rice with fresh avocado.
4 Servings
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
This recipe is naturally gluten-free, as none of the ingredients traditionally contain gluten. However, for strict gluten-free preparation:
- 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.