Bacalao Guisado (Salted Cod Stew

• Seafood

  • 2 lbs Cod, salted frozen

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 1 small bunch Cilantro
  • 3 Garlic clloves
  • 1/2 Green bell pepper
  • 1 Onion, small
  • 1 tsp Oregano, dried
  • 1 Roma tomatoes
  • 1 lb Yukon potatoes

• Canned Goods

  • 2 cups Vegetable broth, unsalted

• Condiments

  • 1/2 cup Tomato sauce

• Baking & Spices

  • 1 Salt and pepper
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1/4 cup Green olives (whole or stuffed

Found on hispanickitchen.com

Description

Directions

• Cover the cod with cold water and bring to a boil over medium-high heat.
• As soon as it starts boiling, drain the water and repeat the process 3 more times, making sure to add a teaspoon of sugar in the last water. Drain and reserve.
• In a large skillet, heat the oil, add onions, garlic, bell pepper, oregano, bay leaf, tomatoes, teaspoon of sugar and pepper. Stir with a wooden spoon and cook for about 5 minutes. Check the saltiness, as you many NOT need to add extra salt.
• Add cod, tomato sauce, vegetable broth, olives, potatoes and carrots.
• Cover and let cook over medium heat, until potatoes and carrots are tender and the sauce thickens (about 15 minutes).
• Remove from heat. Enjoy as-is or serve with the rice of your choice.