Description
A savory and comforting Puerto Rican stew made with salted cod, simmered in a tomato-based sauce with sofrito, olives, and potatoes.
Ingredients
Scale
For the Crust:
- 1 lb salted cod (bacalao), soaked and shredded
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup sofrito
- 1 (8 oz) can tomato sauce
- 1 cup water or fish broth
- 2 medium potatoes, peeled and cubed
- 1/2 cup pimento-stuffed olives
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 bay leaf
- 2 tbsp chopped cilantro (for garnish)
Instructions
1. Prepare the Crust:
- Soak the salted cod in cold water for 24 hours, changing the water 3-4 times to remove excess salt. Drain, shred into pieces, and set aside.
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic, sautéing until softened, about 5 minutes.
- Stir in sofrito and cook for 2 minutes until fragrant. Add tomato sauce, water or broth, potatoes, olives, oregano, black pepper, and bay leaf. Bring to a simmer.
- Gently add the shredded bacalao to the pot. Cover and simmer for 20-25 minutes, until potatoes are tender and flavors meld.
- Remove bay leaf. Garnish with chopped cilantro and serve hot with white rice or tostones.
Notes
You can customize the seasonings to taste.