Bacalao Guisado (Stewed Cod Fish)

Bacalao is one of those ingredients that totally reminds me of home.  Bacalao (AKA dried, salted cod fish) is a traditional ingredient in many different cuisines from countries along the Atlantic and in the Mediterranean.  It’s an ancient food whose origins date back hundred of years, to colonial times, and the need for food that transported well without refrigeration.  The salting/drying process used to preserve the cod renders it almost incapable of spoilage, so it enabled travelers to transport this important protein source over thousands of miles during voyages.  As a result, bacalao became an import food source not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

In order to eat bacalao, it has to be rehydrated and desalinated.  Simply, this means soaking it in water for at least 1 day, and changing out the water several times during that process.  If you’ve in a pinch, you can rinse off the excess salt and boil the bacalao, changing out the water a few times until it’s only mildly salted.  Also, this is a perfect dish for Lent, so put this on your list of Friday night meals.  I’m certain it will become a staple in your kitchen throughout the year, it’s so delish!  Serve with white rice or Colombian coconut rice, and avocado.

1 tablespoon olive oil
1½ pounds Bacalao (Salted Alaskan Pollock or Codfish), rinsed and desalinated overnight
1 cup sliced bell peppers (whichever colors you like)
1 cup sliced white onion, cut into half moons
1/2 pound of cassava (or potato), peeled and cut into chunks
2 tablespoons sofrito
1 8 oz can tomato sauce
1 teaspoon dried oregano
1 packet Sazon seasoning (with annatto)
1 cup water
¼ cup pimento-stuffed olives (optional)
¼ cup fresh cilantro, chopped
salt and pepper to taste

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 & water.

Toss in the cooked bacalao and yucca.

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!