Tuesday, March 10, 2009

Bacalao aka Stewed Codfish

I find it appropriate after Pollo Guisado, to tell you about another Stew recipe that my family adores. Stewed Codfish or Bacalao is a Puerto Rican treat! I've actually seen my 20 year old sister beg my mom to make this for her because it is just that good!

What You Need:
- 2 bag of Goya Bacalao. (usually weighs around 3lbs. And can be found in the Meat/Fish section of your grocery store - frozen. Make sure it states "without bones" or "Sin espinas")
- Goya Olive Oil
- 1 medium Spanish onion, sliced into rings
- 1 tablespoon of Goya Sofrito
- 2 packets of Goya Sazon
- 2 cans of Goya Tomato Sauce
- 4 medium potatoes, peeled and cut into cubes.

What To Do:
- Rinse the visible salt off of the bacalao.
- Place the Bacalao into a 8 quart pot. Cover with water.
- Allow the water to come to a rolling boil (really really boiling)
- Strain the water from the bacalao. Replace with fresh water.
- Allow that water to come to another rolling boil. (This process allows all of the salt to be removed from the fish).
- In a frying pan, over medium heat, coat the bottom of the pan with oil.
- Fry the onions until soft & transparent. Usually takes about 10 minutes.
- Add the bacalao to the frying pan.
- Add the sofrito, and Sazon. Stir.
- Add the 2 cans of tomato sauce.
- Lower the heat, and simmer - covered - for 20 minutes.
- NOTE: While all of this was cooking, you should boil the potatoes in a separate pot until fork tender. For the last 10 minutes of cooking time, add the potatoes to simmer with the fish.


Total Prep Time: 20 minutes (boiling the codfish and potatoes)
Total Cook Time: 25-30 minutes.

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