Bacalao Guisado (Stewed Cod Fish

• Produce

  • 1 cup Bell peppers
  • 1/4 cup Cilantro, fresh
  • 1 tsp Oregano, dried
  • 1 cup White onion

• Condiments

  • 1/4 cup Pimento stuffed olives
  • 2 tbsp Sofrito
  • 1/4 cup Tomato sauce

• Baking & Spices

  • 1 Salt and pepper
  • 1 packet Sazon seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1/2 cup Water

• Other

  • 1½ pounds Bacalao (Salted Alaskan Pollock or Codfish, rinsed and desalinated overnight
  • ½ pound of cassava (or potato, peeled and cut into chunks

Found on delishdlites.com

Description

Ingredients

• 1 tablespoon olive oil
• 1½ pounds Bacalao (Salted Alaskan Pollock or Codfish), rinsed and desalinated overnight
• 1 cup sliced bell peppers (whichever colors you like)
• 1 cup sliced white onion, cut into half moons
• ½ pound of cassava (or potato), peeled and cut into chunks
• 2 tablespoons sofrito
• ¼ cup tomato sauce
• 1 teaspoon dried oregano
• 1 packet Sazon seasoning (with annatto)
• ½ cup water
• ¼ cup pimento-stuffed olives (optional)
• ¼ cup fresh cilantro, chopped
• salt and pepper to taste

Directions

• Soak the bacalao for 24 hours, changing out the water 2-3 times.
• Add the soaked bacalao and yucca (or potato) into a pot filled with cold water. Bring the pot to a boil and cook until the yucca (or potato) is fork tender. Drain the pot, and break the bacalao into large chunks. Cut the yucca into large chunks.
• In a large pot heated to medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.
• Add the sliced peppers and onions, saute for 4-5 minutes, until theyre softened but no browned.
• Add the tomato sauce, oregano, sazon, olives & ½ cup of water, then in the cooked bacalao and yucca.
• Stir the whole mixture together and let it simmer on low for 10 minutes, to allow the flavors to blend. Add salt and pepper to taste, if needed.
• Garnish the bacalao guisado with ¼ cup of chopped cilantro, and serve!