SAN JUAN PUERTO RICO FOOD RECIPES

Name: Bacalao Guisado (Codfish Stew)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: caribbean
Ingredients: 3 pounds dried codfish; 1 gallon water; 1 tablespoon olive oil; 1 green bell pepper, chopped; 1 medium onion, chopped; 2 large tomatoes, chopped; 2 culantro* leaves, chopped; 2 whole bay leaves; 2 red bell peppers, chopped; 1 tablespoon tomato paste; 1 tablespoon capers; 2 potatoes, peeled, diced and boiled until tender; 4 sprigs cilantro, leaves chopped, for garnish

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BACALAO GUISADO (CODFISH STEW) RECIPE | FOOD NETWORK

Bacalao Guisado (Codfish Stew) Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 pounds dried codfish
1 gallon water
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 large tomatoes, chopped
2 culantro* leaves, chopped
2 whole bay leaves
2 red bell peppers, chopped
1 tablespoon tomato paste
1 tablespoon capers
2 potatoes, peeled, diced and boiled until tender
4 sprigs cilantro, leaves chopped, for garnish

Steps:

In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
Garnish with cilantro. Serve with rice or cooked plantains, if desired.
Serving suggestion: white rice or cooked plantains.

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