Bacalao Guisado

Salted Cod, Codfish, Pollock, or Bacalao is a cured and salted fish that’s very popular in Mediterranean and Caribbean cuisines, mainly because back in the day, the curated process made foods last longer. This traditional cod stew recipe from Puerto Rico uses delicious Tropical Salted Pollock Fillets. It’s a simple and quick recipe and perfect for Lent. Pollock is part of the cod family; both have white meat with mild flavor, and are light and high in protein and nutrients.

To make Bacalao Guisado, you have to soak the fillets to reduce the salt level. You can do it during the day or overnight night, but keep in mind you’ll have to change the water a couple of times during the process. If you don’t have time to do this, boil the cod and change the water 2 or 3 times. The result is the same.

Once the cod is ready, the preparation is very simple. It’s cooked with potatoes, tomato paste, onion, garlic, and peppers. Follow the codfish stew recipe below, and you’ll have a wholesome dish for the entire family.

Commonly, Bacalao Guisado is served with rice, and you can add tostones or fried plantains. Enjoy this Tropical Pollock Fillets recipe for lunch or dinner.

Ingredients:

  • 2 16 oz Tropical Boned Salted Pollock Fillets
  • 2 big red potatoes, diced
  • ¼ cup of olive oil
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 3 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 8 oz can of tomato paste
  • 6 springs of cilantro leaves, chopped
  • ½ cup of dry cooking wine
  • Handful of roasted red peppers to decorate your dish

Preparation:

  1. Put the bacalao into a large pot and completely cover it with water. Bring the water to a boil and let it cook for 3-5 minutes. Drain the water and repeat the same process one or two more times in order to remove the excess salt. Then, mince the bacalao and set it aside.
  2. In a large frying pan with olive oil, add the diced potatoes and then the cod.
  3. Separately, in a pan with olive oil, cook the garlic, onion, tomatoes, chopped peppers, and half of the cilantro. Cook until the vegetables are tender, and then add the tomato paste.
  4. Mix the potatoes, bacalao, and vegetables with 1/2 cup of wine. Cover the pan and let it simmer on low for about 20-25 minutes or until the sauce has thickened to your liking.
  5. When serving, use the remaining cilantro and the roasted peppers as garnish. You can serve it with white rice and tostones!

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