Bacalao guisado
Ragoût portoricain de morue émiettée aux pommes de terre, sofrito, tomate et olives.
Portions
Ingrédients
Nutrition
Par portion
Étapes
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
✅ C'est prêt quand : fish flakes easily and no skin or bones remain
Make the sofrito base
Heat the olive oil over medium heat in a 4-litre caldero (or similar pot) and cook the onion and cubanelle pepper for about 5 minutes, until softened and translucent. Stir in the sofrito and cook for 2 minutes.
- 3 tbsp olive oil
- 1 onion
- 1 cubanelle pepper
- 3 tbsp sofrito
✅ C'est prêt quand : onion and pepper are soft and translucent
Add the sauce and potatoes
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Add the cod
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Serve
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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
✅ C'est prêt quand : fish flakes easily and no skin or bones remain
Make the sofrito base
Heat the olive oil over medium heat in a 4-litre caldero (or similar pot) and cook the onion and cubanelle pepper for about 5 minutes, until softened and translucent. Stir in the sofrito and cook for 2 minutes.
- 3 tbsp olive oil
- 1 onion
- 1 cubanelle pepper
- 3 tbsp sofrito
✅ C'est prêt quand : onion and pepper are soft and translucent
Add the sauce and potatoes
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the cod
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
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
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