Flaked Bacalao Stew

4 from 2 ratings

“My tía Carmen made a salted codfish (bacalao) stew with canned tomatoes that was so tasty, I’d ask her to send me back to Connecticut with a container of it so I could enjoy it during the week. I always use fresh produce when I can, because it has a brighter flavor than canned. So this version uses fresh tomatoes. Serve it over brown rice or in crisp lettuce leaves.” — Angelo Sosa, co-author of Healthy Latin Eating, Our Favorite Family Recipes Remixed

Servings

servings

Ingredients

1½ pound salted codfish
¼ cup olive oil
1 medium onion, thinly sliced
4 cloves garlic, smashed
1½ pound fresh vine-ripened tomatoes, roughly chopped
1 medium green bell pepper, chopped
¼ cup chopped fresh cilantro
2 fresh or dried bay leaves
3 tablespoon white vinegar
kosher salt

Directions

Soak the salted codfish for 2 to 4 hours in water, then drain.
In a large pot, heat the oil over medium-high heat. When it’s hot, add the onion and garlic and cook until slightly softened, 2 to 3 minutes. Reduce the heat to low, add the cod, and cook for about 5 minutes, using a wooden spoon to break the fish up as it cooks.
Add the tomatoes, bell pepper, cilantro, bay leaves, and 1 cup water, and then cook over low heat for another 15 minutes. If the stew looks too dry, add up to 1 more cup of water.
Add the vinegar and season with salt. Raise the heat to medium-high and bring the mixture to a boil, then reduce the heat and simmer for another 15 minutes, stirring occasionally.