Name: Bacalao Guisado: Stewed Salt Codfish with Vegetables and Olives Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Caribbean
Ingredients: 1 lb frozen salted codfish; 1 tbsp olive oil or achiote oil; 1 white onion, sliced; ½ red bell pepper, sliced; ½ green bell pepper, sliced; 4 cloves garlic, minced; 2 tbsp sofrito; 1 cup tomato sauce; ⅓ cup pimento olives; 1 tsp sazon seasoning; 1 tsp ground black pepper; ½ tsp dried oregano; 1 ½ cups water; 6 sprigs cilantro and/or culantro; Salt to taste (added at the end)

Jump to Recipe· 3.9 from 6 reviews

If you are craving a comforting, vibrant dish that bursts with flavor and tradition, then you absolutely must try the Bacalao Guisado: Stewed Salt Codfish with Vegetables and Olives Recipe. This hearty stew brings together tender flaked salt cod, sautéed peppers and onions, rich tomato sauce, and briny pimento olives, all simmered to perfection with fragrant herbs. It’s a dish that feels like a warm hug on a plate—perfect for family dinners or impressing friends with a taste of Caribbean-inspired home cooking.

Ingredients You'll Need

A shiny silver pot sits on a gas stove with black grates, filled with clear boiling water. Inside the pot is a large piece of pale beige dough that appears soft and swollen, showing smooth and slightly wrinkled textures. Small white bubbles rise to the surface of the water, which is gently moving. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

Gathering simple but intentional ingredients is the secret to this dish’s depth and character. Each item plays a special role in building layers of flavor, texture, and color that will make your Bacalao Guisado sing.

1 lb frozen salted codfish: The star of the dish, providing that signature savory saltiness and flaky texture.
1 tablespoon olive oil or achiote oil: Adds richness and a mild, fruity undertone, while achiote oil brings a subtle earthiness and gorgeous color.
1 white onion, sliced: Offers a sweet foundation and balances the saltiness of the cod with mellow sharpness.
½ red bell pepper: Adds vibrant color and a gentle sweetness that complements the stew beautifully.
½ green bell pepper: Brings a fresh, slight bitterness and crisp flavor contrast.
4 cloves garlic, minced: Essential for aromatic depth and that irresistible savory punch.
2 tablespoon sofrito: A flavorful blend of herbs and peppers that forms the soul of the stew’s taste.
1 cup tomato sauce: Creates a luscious, tangy base that ties all the ingredients together.
⅓ cup pimento olives: Offers briny bursts and a nice textural contrast to the tender fish and vegetables.
1 teaspoon sazon: A seasoning mix that highlights the dish’s vibrant flavors with a hint of smoky earthiness.
1 teaspoon pepper: Adds a gentle warmth to harmonize the spices.
½ teaspoon oregano: Infuses the stew with a subtle herbal aroma.
1 ½ cups water: Balances the stew’s consistency while melding flavors during cooking.
6 sprigs cilantro and/or culantro: Fresh herbs that brighten and lift the entire dish at the end.

How to Make Bacalao Guisado: Stewed Salt Codfish with Vegetables and Olives Recipe

Step 1: Prepare and Cook the Salt Cod

Start by rinsing any excess salt off the frozen cod to prevent the dish from becoming too salty. Soak the fish in fresh water for 30 minutes to further mellow the salt. After soaking, drain and cover it with fresh water in a stockpot. Bring it to a boil, then reduce to a simmer and cook for about 20 minutes. Once done, drain and allow the fish to cool before flaking it into bite-sized pieces. This careful preparation ensures your Bacalao Guisado has the perfect texture and balanced saltiness.

Step 2: Sauté the Aromatics and Vegetables

Heat your choice of olive oil or achiote oil in a caldero or heavy-bottomed pot over medium heat. Add the sliced onion and bell peppers, cooking until they soften and become fragrant—about 2-3 minutes. Then stir in the minced garlic and sofrito, sautéing just until you can smell their irresistible aromas filling your kitchen. This step is crucial as it builds the flavorful foundation for your stew.

Step 3: Build the Sauce and Combine Ingredients

Next, pour in the tomato sauce along with the pimento olives, sazon, pepper, oregano, and water. Stir everything together gently to blend the flavors. Now add the flaked codfish to the pot, carefully folding it in so the fish is evenly distributed without breaking it apart too much. Finally, tuck in the sprigs of cilantro or culantro on top to infuse a fresh herbal note as the stew simmers.

Step 4: Simmer to Perfection

Cover the pot and let the Bacalao Guisado simmer on medium-low heat for 10-15 minutes. This allows the flavors to marry fully, creating a rich, cohesive stew. Taste and adjust with salt if needed near the end. Your kitchen will be filled with a wonderful, inviting aroma by this point, promising a meal that’s both comforting and exciting.

How to Serve Bacalao Guisado: Stewed Salt Codfish with Vegetables and Olives Recipe

The dish shows a white bowl filled with two main layers. One layer is a round mound of white rice on the left side, fluffy and slightly sprinkled with green herbs. The second layer covers the right side and is a stew with orange and brown tones, containing pieces of cooked chicken, green olives, sliced onions, and green and red bell pepper slices. On top of the rice layer are three thin slices of bright green avocado, fanned out. Small bits of chopped green herbs scatter over the stew and around the bowl on a white marbled surface. Nearby are parts of another similar bowl, a wooden bowl with coarse white salt, and a small bowl with chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of freshly chopped cilantro or culantro brightens the flavors and gives a vibrant green contrast to the rich stew. A few thin slices of fresh red or green bell pepper on top can also add crunch and color.

Side Dishes

Traditionally, Bacalao Guisado is served over fluffy white rice or soft, boiled yuca. Both are excellent at soaking up the luscious sauce, making every bite a perfect balance of textures. For a twist, try with creamy mashed potatoes or crusty bread to savor every last drop.

Creative Ways to Present

For a festive touch, serve the stew in colorful earthenware bowls alongside a simple avocado salad dressed with lime juice. You can also garnish with a wedge of lime for diners to squeeze over the dish, adding a zesty freshness that brightens the richness of the codfish stew beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover Bacalao Guisado stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent make-ahead meal.

Freezing

You can freeze the stew for up to 2 months. Be sure to cool it completely before transferring into freezer-safe containers or bags. When you're ready, thaw overnight in the refrigerator for best texture retention.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent the fish from drying out. If the stew seems thick, add a splash of water to loosen it. Avoid microwaving too long as the fish can become tough.

FAQs

Can I use fresh cod instead of salted codfish?

While fresh cod can be used, salted cod provides a distinct savory depth and texture that defines this dish. If using fresh cod, be sure to season the stew accordingly and omit soaking steps.

What is sofrito, and can I make it at home?

Sofrito is a flavorful blend of onions, peppers, garlic, and herbs sautéed together, acting as a seasoning base. You can find it in many Latin markets or easily make your own by blending and cooking these ingredients fresh.

Are there vegetarian alternatives to Bacalao Guisado?

Absolutely! You can substitute the salted cod with hearts of palm or chickpeas for a plant-based version that still welcomes the wonderful vegetable and olive flavors of the stew.

How can I reduce the saltiness of the codfish more effectively?

Soaking the salted cod in multiple changes of fresh water for several hours or overnight in the refrigerator helps remove excess salt. Make sure to boil the fish afterward as the recipe states for the best texture.

What wine pairs well with Bacalao Guisado?

A crisp, chilled white wine such as Albariño or Sauvignon Blanc cuts through the rich tomato sauce and complements the briny olives and cod beautifully.

Final Thoughts

There is something truly magical about the Bacalao Guisado: Stewed Salt Codfish with Vegetables and Olives Recipe. It brings together humble ingredients to create an unforgettable dish full of warmth, heritage, and bold flavors. I invite you to dive into this recipe and experience the joy of making (and eating) a stew that feels like a celebration of good food and good company. Trust me, it will become a favorite in your kitchen, just like it is in mine!

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