Bacalao (Cod fish stew)
09-30-2010, 12:45 PM
#1
Junior Member
Thread Starter
Join Date: Sep 2010
Location: Brooklyn, NY
Posts: 216
16 oz. package of Bacalao (Codfish Fillets) deboned and salted
4oz of tomato sauce
1 medium onion sliced
1 pepper sliced (green, yellow, or red your choice)
1 tomato diced
2 tablespoons of Olive oil
1 packet of sazon (goya with culantro y achote)
Rinse the Bacalao(fillets) to remove the excessive salt. Soak in a warm water bathe for an hour changing the water half way through (makes it less salty and softer).
In pan heat oil and saute onions and green peppers. Add tomatoes, sazon and tomato sauce. Break drained bacalao with hands (check for any hidden bones). Add to mixture, stir well and cook covered for a few minutes (20min or so).
Serve with rice or mashed veggie (potato, batata, malanga)
4oz of tomato sauce
1 medium onion sliced
1 pepper sliced (green, yellow, or red your choice)
1 tomato diced
2 tablespoons of Olive oil
1 packet of sazon (goya with culantro y achote)
Rinse the Bacalao(fillets) to remove the excessive salt. Soak in a warm water bathe for an hour changing the water half way through (makes it less salty and softer).
In pan heat oil and saute onions and green peppers. Add tomatoes, sazon and tomato sauce. Break drained bacalao with hands (check for any hidden bones). Add to mixture, stir well and cook covered for a few minutes (20min or so).
Serve with rice or mashed veggie (potato, batata, malanga)
10-02-2010, 10:32 PM
#5
Senior Member
Join Date: May 2010
Posts: 596
I wonder if this is what my ex-ML used to make, I know it was good. I know the main ingrediant was codfish, but I think she also used boiled eggs and jicama and served over white rice. Have not had it sinced the last time I was in PR. I think I should try it. Thanks for sharing.
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