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!
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)
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.
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.
Remove codfish from pot. Once cooled, check for small bones and remove them if any are found.
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
Stir & cook until heated to your liking.
Add codfish and stir to mix. (Optional: Add Tomato Paste & 3/4 cup of water)
Set heat to low/medium and simmer for about 5-10min.
Ready to Serve
Add a side of your liking. We recommend white rice or potatoes.