Cod Fish Stew Recipe

By Doña Ada Medina on RecetasPuertoRico.com

A well seasoned and well balanced, puerto rican style cod fish stew makes all the difference in the world. “We typically use cured or dried & salted cod and we must go through the process of balancing and tenderizing it by reducing as much salt as possible during a soaking process”. In Puerto Rico, we call it Bacalao Guisao (Back-A-Lau Gee-Sau). The truth is that, alone or with a side of rice, boiled root vegetables and avocado, this is without a doubt, a long time favorite for older as well as newer generations. We hope you enjoy this delicious recipe, shared by a long-time native from Utuado, Puerto Rico.

Ingredients

• 2 pounds of salted cod (also found as pollock)
• 2 tablespoons vegetable oil
• 1 can tomato sauce (small)
• ¼ white onion (sliced)
• 2 tablespoons of sofrito
• 6 tomatoes (diced)
• 2 bay leaves
• 1 packed of spanish seasoning with anatto
• 1 teaspoon capers
• Salt and pepper to taste

Note: For your health and that of others; you may use step 3 to also ensure that there are no bones before preparing the rest of this recipe.

Instructions

1. Boil the cod and change the water at least twice. This step is very important because it will help reduce the amount of salt and the fish will both tenderize and taste better.
2. Taste a piece of cod, if too salty for your taste, repeat the process of boiling and changing the water until you find it tasteful.
3. Crumble the cod.
4. In a skillet, heat oil, add the sauce, onion slices, tomatoes, tomato sauce and saute for about 5 to 7 minutes over medium heat.
5. Reduce to low heat.
6. Add the cod, seasoning, bay leaves, capers and cook for about 15 minutes.
7. Taste for seasoning and adjust with salt and pepper to taste.

Bon Appetite!

About: Dried and Salted Cod

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