Ingredients
Seafood
- 1 lb frozen salted codfish
Vegetables & Aromatics
- 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
Sauce & Seasonings
- 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)
Instructions
- Prep & cook your cod. Rinse the frozen salted cod to remove any loose salt, then place it in a stockpot and cover with fresh water. Soak for 30 minutes, drain, refill with fresh water, bring to a boil, and then simmer gently for 20 minutes. Drain the codfish and allow it to cool before flaking it into pieces.
- Cook the veggies. Heat olive oil or achiote oil in a caldero or heavy-bottomed pot over medium heat. Add the sliced onions and bell peppers and cook for a few minutes until they soften. Then add minced garlic and sofrito, sautéing until fragrant and well combined.
- Build the sauce. Stir in the tomato sauce, pimento olives, sazon, ground black pepper, oregano, water, and the flaked codfish. Mix everything thoroughly to combine all the flavors.
- Stew. Add the cilantro or culantro sprigs on top, cover the pot, and let it simmer on medium-low heat for 10 to 15 minutes to meld the flavors. Taste and season with salt as needed. Serve hot over white rice or boiled yuca.
Notes
- Soaking and boiling the salt cod properly is essential to achieve the right texture and to remove excess salt.
- Sofrito can be store-bought or homemade for deeper flavor.
- Use achiote oil for a deeper color and slightly earthy flavor, or olive oil for a lighter taste.
- Adjust seasoning with salt at the end to avoid over-salting due to the salt cod and olives.
- This dish pairs well with white rice, yuca, or boiled plantains.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
