Name: Puerto Rican Bacalao Stew: A Flavorful Tradition
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Ingredients: salted codfish; medium potatoes, sliced thick; medium onions, sliced; large hard-boiled eggs, sliced; capers; large cloves garlic, minced; pitted green olives; jar roasted red bell peppers, drained; golden raisins; large bay leaf; tomato sauce; extra virgin olive oil; water; white wine

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Puerto Rican Bacalao Stew: A Flavorful Tradition

Author: healthitreasure Cooking Method: boiling Cuisine: Spain Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 30 mins Cook Time 35 mins Total Time 1 hr 5 mins

Servings: 8

Best Season: Suitable throughout the year

Description

bacalao

Bacalao, which refers to salted and dried codfish, is the star of this Spanish-style fish stew originating from Spain's Basque region. This beloved traditional dish varies across Spanish-speaking countries, each offering its unique interpretation. In Mexico, it is commonly prepared for Christmas, New Year's Eve, and Lent, while in Puerto Rico, it is enjoyed during Lent and throughout the year. This recipe showcases one of the Puerto Rican adaptations.

Instructions

1. Soak the salted codfish in about 2 quarts of water, changing the water three times over 8 hours. Drain and cut the codfish into bite-sized pieces.
2. In a pot, layer half of each ingredient in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top of the raisins, then pour half of the tomato sauce and half of the olive oil over the layers.
3. Repeat the layering process in the same order, omitting the bay leaf this time. Pour the water and white wine over everything without stirring.
4. Place the lid on the pot and heat on medium until it begins to boil. Then, lower the heat to medium-low and simmer for about 30 minutes, or until the potatoes are tender.

Nutrition Facts

Servings 8