[Recipe + Video] Bacalao Guisado con Papa (Codfish with Potatoes a la Dominicana)

[Recipe + Video] Bacalao Guisado con Papa (Codfish with Potatoes a la Dominicana)

Bacalao guisado con papa (codfish and potato a la Dominicana) is one of our traditional Lent dishes but is also enjoyed throughout the year.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword bacalao dominican, bacalao dominicano, bacalao recipe dominican, how to cook bacalao recipe

Prep Time 3 hours

Cook Time 1 hour

Total Time 4 hours

Servings servings

Calories 250kcal

Author Clara Gonzalez

Ingredients

2 pound bacalao (salted codfish) [0.9 kg]
1 pound potatoes [0.45 kg]
2 tablespoons olive oil
1 small red onion , cut into thin slices
1 tablespoon mashed garlic
2 green bell peppers , cut into strips
¼ cup pitted green olives , sliced or whole, as you like
1 cup diced tomato
1 sprig parsley , chopped
1 cup tomato sauce (or 5 tablespoon of tomato paste)
1 cup water (Aside from all the water for washing and boiling)

Instructions

Desalting codfish: Rinse the codfish in running water, scrubbing off as much surface salt as possible. Soak the codfish in abundant water overnight, or at least two hours. Change the water at least once if you leave it overnight.
Boiling: Place the codfish in a big pot, and add about a gallon (2.5 l) of water in it. Boil over medium-low heat until the codfish starts flaking, top off water as needed to maintain a similar level as when it started. This may take 30 to 60 minutes, depending on the freshness and quality of the fish.
Once the bacalao is flaking, add potatoes and boil until fork-tender. Remove from the heat and the water. Taste the fish, it should be pleasantly salty, but not excessively so. If it is still too salty you will have to soak in clean water for about an hour. If OK, set both aside until the fish is at room temperature.
Prep fish: Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin.
Cooking: In a pot heat the oil over medium-low heat. Cook and stir the onion until it becomes translucent. Add garlic and cook stirring until it's heated-through. Add parsley, bell pepper, olives, and tomatoes. Cook stirring until they are heated.
Add the codfish and potatoes. Stir to mix. Pour in tomato sauce and water, mix to combine. Lower the heat, cover, and simmer until the sauce has thickened (5 to 10 minutes). Taste and season with salt if needed (probably not). Remove from the heat.
Serving: Serve with with moro or chenchén, and some avocado slices.

Video

Notes

Keep an eye on the pot when the bacalao is boiling, as it may overboil (just like milk) if the temperature is too high.

If you use tomato paste instead of tomato sauce, add an extra cup of water when you add the tomato paste.

Nutrition