Bacalao Guisado

Name: Bacalao Guisado
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1 lb desalted salt cod, cubed; 2 tbsp olive oil; 1 yellow onion, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 1 cup tomato sauce; 2 Yukon Gold potatoes, cubed; 1/4 cup pitted green olives, halved; 1 tbsp capers, drained; 1 bay leaf

A classic Caribbean fish stew cooked with tender salt cod, potatoes, olives, and capers in a rich tomato base.

50 minMediumServes 4380 cal/serving

CubanDinnerStovetopPescatarianMediterraneanHigh ProteinHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb desalted salt cod, cubed
2 tbsp olive oil
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 cup tomato sauce
2 Yukon Gold potatoes, cubed
1/4 cup pitted green olives, halved
1 tbsp capers, drained
1 bay leaf

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium heat.
2

Add 1 diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves, cooking for 5 minutes until soft.
3

Stir in 1 cup tomato sauce, 2 cubed Yukon Gold potatoes, 1/4 cup halved pitted green olives, 1 tbsp drained capers, and 1 bay leaf.
4

Add 1 lb cubed desalted salt cod and simmer covered for 20 minutes until potatoes are tender and fish reaches an internal temperature of 145 degrees F.
5

Remove 1 bay leaf before serving.

Questions

How long does Bacalao Guisado keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Bacalao Guisado?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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