Bacalao Guisado (Puerto Rican Salt Cod Stew)
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Bacalao Guisado (Puerto Rican Salt Cod Stew)

20m
Prep
35m
Cook
4
Servings
Easy
Difficulty

Flaked salt cod stewed with potatoes, sofrito, tomato sauce, peppers and olives until thick and savoury. Served with white rice, boiled viandas or fried plantains.

#puerto-rican#salt-cod#stew#potatoes#sofrito#lent

Servings

4servings

Ingredients

Nutrition

calories330
protein30g
carbs24g
fat13g
fiber3g

Per serving

Steps

Prepare the salt cod

Prepare the salt cod

Drain the soaked salt cod, cover with about 1 litre of fresh water in a pot, and simmer over low heat for 10 minutes. Drain, let cool, then flake the fish, removing any skin and bones.

  • 400 g salt cod
  • 1 litre water

✅ Done when: fish flakes easily and no skin or bones remain

⏱10:00
Make the sofrito base

Make the sofrito base

Heat the olive oil over medium heat in a 4-litre (or similar pot) and cook the onion and for about 5 minutes, until softened and translucent. Stir in the and cook for 2 minutes.

  • 3 tbsp olive oil
  • 1 onion
  • 1
  • 3 tbsp

✅ Done when: onion and pepper are soft and translucent

⏱7:00

Add the sauce and potatoes

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Add the cod

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Serve

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History & Culture

The Story Behind the Dish

📍 All over Puerto Rico📅 Colonial era🐟 PR

Salt cod has been a staple in Puerto Rico for centuries, brought by Atlantic trade from Spain and North America. Stewing it with sofrito and potatoes is one of the most common ways to cook it at home.

It's a classic during Lent and Holy Week, when many families avoid meat.

⭐ Why It's Famous

Savoury, salty and saucy, it's humble ingredients turned into a deeply comforting meal.

💡 Fun Fact

Bacalao guisado leftovers are often used to fill empanadillas and alcapurrias the next day.

🐟

All over Puerto Rico

18.47°N, -66.11°W