A staple for Lent in Puerto Rican households!
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!