Bacalao - Caribbean Style Cod Fish Stew

Bacalao is a popular cod fish stew dish found in homes all over Latin America and many parts of the world such as Spain, Portugal & the Caribbean Islands. Although, Bacalao is cooked all year around, it is a traditional dish during Christmas & lent dinner on Friday nights. Best served with sides such as rice or potatoes, you won't regret this dish for dinner with your family. Enjoy.


Fun Fact: Bacalao was shared amongst Spanish Catholics as an alternative to eating meat


Take a look at this Bacalao recipe crafted in Burton Meat Farm's kitchen during lent. If you'd like White Rice as a side dish, take a look at our white rice recipe!


Ingredients:


  • 1lb - Boneless Bacalao (Dry Salted Cod Fish)

  • 3 tbsp - Olive Oil

  • 6 tbsp - Sofrito

  • 8oz - Pico de Gallo

  • 3 tbsp - Pitted Green Olives

  • 1 tbsp - Red Peppers

  • 1 tbsp - Tomato Paste (optional)

  • 3/4 cup - Water (optional)


Cooking Directions:


  1. Desalt Codfish

  2. Rinse codfish in running water, scrubbing off as much surface salt as possible to prepare the fish for flavor. Soak codfish in water overnight or a couple of hours if you're planning on cooking tonight. If left overnight, change the water once.

  3. Boil Codfish

  4. Place codfish in a big pot filled with water and boil the codfish over medium heat for 15-20 minutes or until codfish is tender to your liking.

  5. Remove codfish from pot. Once cooled, check for small bones and remove them if any are found.

  6. Cook Codfish

  7. In a caldero (dutch oven), heat the olive oil in medium/high heat for a 10 seconds then add Sofrito, Pico de Gallo, Green Olives and Red Peppers

  8. Stir & cook until heated to your liking.

  9. Add codfish and stir to mix. (Optional: Add Tomato Paste & 3/4 cup of water)

  10. Set heat to low/medium and simmer for about 5-10min.

  11. Ready to Serve

  12. Add a side of your liking. We recommend white rice or potatoes.

  13. Enjoy.







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