Ash Wednesday was just a few days ago so that means every Friday until (Lent) Easter, I will be eating meat-less meals with my family. I don’t know about you but I LOVE seafood. If I could afford it, I would eat it at least 3 times a week. From shrimp, flounder, crabs, tilapia, salmon – you name it.
My most favorite fish is salted codfish (bacalao), which by the way is relatively inexpensive. I remember when I was a little girl I would eat seconds when my mother would make it. She would serve it alongside white rice and root vegetables (Viandas) such as yucca, yautia, malanga and potatoes. I would be the happiest child whenever my mom would make this for dinner. Here is a recipe very similar to my mom’s I found at RicanRecipes.com
Bacalao Guisado (Codfish Stew)
1 c. tomato sauce
pinch of salt or better none
1/2 c. sofrito
2 lbs. bacalao (cod fish)
1 tsp. black pepper
6 ripe plum tomatoes diced
2 bay leaves
1 envelope sazón
1 tsp. capers
2 tsp. manzanilla olives
Start by boiling the cod fish and change the water at least 2 times.
Shred the cod and make sure it doesn’t have any bones and set aside.
Heat the vegetable canola oil in a skillet and add the sofrito, diced tomatoes, and tomato sauce.
Cook on medium heat for about 5 minutes.
Add the shredded cod fish, sazón, olives, capers, bay leaves, black pepper and salt if needed.
Cook on low heat for another 15 minutes.
Serve with white rice and tostones on the side.
*Tip: It is best to change the water at least 2 times so the salt can be removed. If you don’t, the cod fish will be very salty and you won’t enjoy the dish.
For more Sabroso Saturday recipes, be sure to visit Latina on a mission for the weekly blog hop.