Bacalao Guisado Codfish Stew Recipes

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BACALAO GUISADO (STEWED COD FISH)



Bacalao Guisado (Stewed Cod Fish) image

A staple for Lent in Puerto Rican households!

Provided by Jannese

Categories     Main Course

Time P1DT30m

Number Of Ingredients 13

1 tbsp olive oil
1 1/2 pounds bacalao, rinsed and desalinated overnight ((AKA salted alaskan pollock or codfish))
1 cup bell peppers, sliced
1 cup onion, sliced
1/2 pound cassave or potato, peeled and cut into chunks
2 tbsp sofrito
1 can tomato sauce ( 8 oz)
1 tsp dried oregano
1 packet Sazon seasoning ((2 teaspoons))
1 cup water
1/4 cup pimento-stuffed olives
1/4 cup fresh cilantro, chopped
salt and pepper, to taste

Steps:

  • Soak the bacalao for 24 hours, changing out the water 2-3 times.
  • Add the soaked bacalao and yucca (or potato) into a pot filled with cold water. Bring the pot to a boil and cook until the yucca (or potato) is fork tender. Drain the pot, and break the bacalao into large chunks. Cut the yucca into large chunks.
  • In a large pot heated to medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.
  • Add the sliced peppers and onions, saute for 4-5 minutes, until they're softened but no browned.
  • Add the tomato sauce, oregano, sazon, olives and water.
  • Toss in the cooked bacalao and yucca or potato.
  • Stir the whole mixture together and let it simmer on low for 10 minutes, to allow the flavors to blend. Add salt and pepper to taste, if needed.
  • Sprinkle the bacalao guisado with 1/4 cup of chopped cilantro, and serve!

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)



Bacalao a la Vizcaina (Basque Style Codfish Stew) image

This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.

Provided by Milly Suazo-Martinez

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 9h15m

Yield 8

Number Of Ingredients 14

1 pound salted cod fish
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
¼ cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
½ cup extra virgin olive oil
1 cup water
¼ cup white wine

Steps:

  • Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
  • Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
  • Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g

BACALAO GUISADO (STEWED COD FISH) RECIPE - (3.8/5)



Bacalao Guisado (Stewed Cod Fish) Recipe - (3.8/5) image

Provided by carvalhohm

Number Of Ingredients 7

1 medium-size (about 8-ounces) dry salted codfish
1 onion cut into round slices
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
1 green pepper, chopped
1/4 cup salad oil
1 sprig Chinese parsley or cilantro

Steps:

  • Soak codfish overnight in cold water overnight. Drain water and add fresh cold water. Boil codfish for 1/2 hour. Pour out water. Fry codfish, onion, garlic, green pepper and tomato sauce in hot oil. Simmer for 1/2 hour. Add parsley or cilantro.

BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)



Bacalao Guisado con Berenjena (Stewed Codfish with Eggplant) image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 13

Salted cod
1 eggplant
1 Vidalia onion
1 red pepper
1 green pepper
Parsley (preferably fresh)
Green olives with a little of the juice
Olive oil
1 clove garlic
Recaito - cilantro-based seasoning (optional)
2-3 fresh tomatoes
1 Tbsp tomato paste
1 can (4 oz.) tomato sauce

Steps:

  • Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
  • Chop all veggies and set aside. Heat large skillet with olive oil. Sautee onions, garlic. Add peppers and eggplant. Add tomatoes. Add tomato paste and sauce. Add cod. Simmer until cod is tender and flaky.
  • Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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