Stewed Bacalo Served in Puerto Rican Canu Recipe

Name: Stewed Bacalo Served in Puerto Rican Canu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds salted cod; 1 onion, diced; 1/2 green bell pepper, finely diced; 1/2 red bell pepper, finely diced; 1/2 yellow bell pepper, finely diced; 2 tomatoes, diced; 1 tablespoon garlic, minced; 1/2 cup white wine; 1 1/2 cups tomato juice; 1/4 bunch parsley, chopped; 1/4 bunch cilantro, chopped; 1 teaspoon crushed red pepper; 2 eggs; Salt and pepper; 4 ripe sweet plantains, peeled and sliced in 1/2 lengthwise making sure not to cut all the way through; 1/2 cup vegetable oil

Servings: persons

1 1/2 pounds salted cod
1 onion, diced
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
2 tomatoes, diced
1 tablespoon garlic, minced
1/2 cup white wine
1 1/2 cups tomato juice
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
1 teaspoon crushed red pepper
2 eggs
Salt and pepper
4 ripe sweet plantains, peeled and sliced in 1/2 lengthwise making sure not to cut all the way through
1/2 cup vegetable oil

1
Cook cod in water until it becomes soft.
2
Change the water at least 3 times to make sure that it is not too salty.
3
In a pan saute onions, peppers, tomatoes and garlic and deglaze with the wine.
4
Add tomato juice and cook for 15 minutes, then add the cod and heat thoroughly.
5
Season with parsley, cilantro and crushed pepper.
6
Add the eggs and mix in until it is thoroughly cooked.
7
Season with salt and pepper to taste and set aside.
8
Fry the plantains in preheated vegetable oil.
9
Place the plantains on a serving platter and fill in with bacalao.

393

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 16 ingredients. The key ingredients include: 1 1/2 pounds salted cod, 1 onion, diced, 1/2 green bell pepper, finely diced, 1/2 red bell pepper, finely diced, and more.

Yes, Stewed Bacalo Served in Puerto Rican Canu falls under the Soups & Stews 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!

Stewed Bacalo Served in Puerto Rican Canu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions