Puerto Rican Bacalao Guisado
Learn how to make authentic Puerto Rican Bacalao Guisado. This easy stewed salt cod recipe features a rich sofrito tomato sauce, potatoes, and green olives. Finished with coriander to complete a criollo tradition.
This classic Puerto Rican recipe for Bacalao Guisado (Stewed Salt Cod) is rich, savoury, and full of traditional Criollo flavour. Because salt cod is preserved, the most critical step is rinsing and boiling the fish to remove the excess salt before stewing.
⏱️ Prep & Cook Time
- Prep time: 20 minutes (plus overnight soaking, optional)
- Cook time: 25 minutes
- Servings: 4
Ingredients
- 450g (1 lb) Boneless salted codfish fillets (bacalao)
- 2 tbsp Olive oil
- 3 tbsp Sofrito (the essential Puerto Rican garlic, onion, and herb paste)
- 1 medium onion, sliced into rings or strips
- 1 medium Bell pepper (green or red), sliced into strips
- 3 cloves Garlic, minced
- 1 can (225g / 8 oz) Tomato sauce
- ¼ cup Pitted green olives (alcaparrado mix with capers)
- 1 packet Sazón seasoning with coriander and annatto (con culantro y achiote)
- 1 large Potato, peeled and diced into 1-inch cubes
- 1 Bay leaf
- To taste Black pepper (do not add salt until the very end)
- ! bunch of coriander
🍳 Step-by-Step Instructions
1. Desalt the Fish (Crucial Step)
- Rinse the salted cod thoroughly under cold tap water to wash away the loose surface salt.
- Cut the fish into manageable 2-inch chunks.
- Place the chunks in a medium pot and cover with fresh water.
- Bring to a boil and let it simmer for 15 to 20 minutes.
- Taste a small piece of the fish. It should taste pleasantly savory, not overwhelmingly salty. If it is still too salty, drain the water, add fresh water, and boil for another 10 minutes.
- Drain the fish, let it cool slightly, and use your fingers or forks to flake it into bite-sized pieces. Set aside.
2. Build the Flavor Base (El Sofreír)
- Heat the olive oil in a large skillet or caldero over medium heat.
- Add the sofrito, sliced onions, bell peppers, and minced garlic.
- Sauté for about 3 to 4 minutes until the vegetables soften and become highly aromatic.
3. Simmer the Stew
- Stir in the tomato sauce, sazón packet, green olives, capers, bay leaf, and diced potatoes.
- Pour in about 1 cup of water (just enough to partially submerge the potatoes).
- Bring the liquid to a gentle boil, cover the pan, and turn the heat down to low.
- Simmer for 10 to 12 minutes, or until the potatoes are just tender when pierced with a fork.
4. Combine and Finish
- Stir the flaked bacalao into the simmering sauce.
- Let everything cook uncovered on low heat for an additional 5 to 7 minutes so the fish absorbs the rich flavors of the sauce and the gravy thickens.
- Taste the sauce. If it needs a pinch of salt, add it now (the fish usually retains enough salt to season the entire dish). Sprinkle with freshly ground black pepper. Remove the bay leaf. Sprinkle fresh coriander.
🍽️ How to Serve It
Bacalao Guisado is highly versatile. Traditionally, it is spooned generously over a bed of white rice alongside a side of avocado slices or sweet fried plantains (amarillos)