Bacalao Guisado (Codfish Stew) Recipe

Name: Bacalao Guisado (Codfish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds dried codfish; 1 gallon water; 1 tablespoon olive oil; 1 green bell pepper, chopped; 1 medium onion, chopped; 2 large tomatoes, chopped; 2 culantro* leaves, chopped; 2 whole bay leaves; 2 red bell peppers, chopped; 1 tablespoon tomato paste; 1 tablespoon capers; 2 potatoes, peeled, diced and boiled until tender; 4 sprigs cilantro, leaves chopped, for garnish; Serving suggestion: white rice or cooked plantains

Servings: persons

3 pounds dried codfish
1 gallon water
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 large tomatoes, chopped
2 culantro* leaves, chopped
2 whole bay leaves
2 red bell peppers, chopped
1 tablespoon tomato paste
1 tablespoon capers
2 potatoes, peeled, diced and boiled until tender
4 sprigs cilantro, leaves chopped, for garnish
Serving suggestion: white rice or cooked plantains

1
*Culantro can be found in specialty Latin markets.
2
Recao or cilantro may also be used, but if these ingredients are substituted, double the amount called for.
3
In a large pot, add the codfish and cover with 1 gallon of water.
4
Bring it to a boil and cook for 10 minutes to remove the salt.
5
Drain the cod and break it into small flakes with a spoon.
6
Set aside.
7
In a large frying pan heat the olive oil over medium heat.
8
Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes.
9
Add the codfish, bay leaves, red bell peppers, tomato paste, and capers.
10
Cook until the vegetables are soft, about 5 minutes.
11
Add the boiled potatoes and cook until heated through, about 2 more minutes.
12
Garnish with cilantro.
13
Serve with rice or cooked plantains, if desired.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds dried codfish, 1 gallon water, 1 tablespoon olive oil, 1 green bell pepper, chopped, and more.

Yes, Bacalao Guisado (Codfish Stew) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacalao Guisado (Codfish Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions