Easy Recipe: Bacalao Guisado (Codfish Stew) #SabrosoSaturday

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.

Photo credit

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  1. You won;t believe me when I tell you this but I was craving this so bad last night and then BAM I see you posted a recipe! Thanks so reading my mind! 🙂

  2. This sounds like something my Italian grandmother would’ve made. It looks just wonderful!

  3. Ummm… I was transported to my childhood, when my grandma will cook that same thing, codfish with potatos, onions and red sauce. I will put a ripe banana in the refrigerator and eat it with the white rice and codfish… Or fried maduros and potato salad. Yummy!

  4. Veronica says:

    que sabroso! gracias por la receta!

  5. David Harlem says:

    I love Barcalao. Being brought up Catholic during the 50s and 60s we ate fish every Friday. Many times it was bacalao though we’re French Canadian so we just called it salt cod. My mom would cook it flaked in a cream sauce with peas and pearl onions and serve it on either homemade biscuits or mashed potatoes with salad or some other green.

    After coming to NY 20 years ago and on my first trip to Spain I found out how much better it could be when done in the style of this recipe. Now I crave it.

    I’m dying for some good bacalao, will someone adopt me for the Lenten meatless Fridays? Por favor. I’m 60 but I’d be a good son for someone who knows how to make bacalao properly.

    • LOL.. The best thing I can tell you is that to go to your local Puerto Rican or Dominican spot and buy it there 🙂 Thanks for visiting!

  6. ah! a recipe that makes me think of home. Portuguese people are salt cod crazy.
    however we take the salt cod and leave it soaking in water the day/2 days before we want to cook it, so that it can de-salt and increase in size, changing the water every 4-6h. my mom puts milk and a drizzle of olive oil, in the last water for flavor. that way, it only takes 20-30min to cook! and the nice chunk of cod is perfect for also baking in the oven! i am defenily trying your recipe though =D looks very yummy.

  7. 329040 584986Wow, amazing weblog format! How lengthy have you been blogging for? 568795

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