West Indian Sunday Breakfast (Stewed Bacalao)

Name: West Indian Sunday Breakfast (Stewed Bacalao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Bacalao (thick pieces if you can get it); 2 Large carrots rough chopped; 2 Russet potatoes rough chopped; 1 Large onion rough chopped; 1 Large fennel bulb (stalks removed) rough chopped; 3-4 sprigs Thyme; 4-5 Canned plum tomatoes seeded and chopped; 2 1/2 quarts Fish stock ( can use shrimp stock or canned clam juice); 2-3 Scallions sliced; 15 Black peppercorns; 3 Bay leaves; Chopped parsley for garnish; Sriracha or other hot sauce (in Bermuda they use sherry pepper sauce)

Servings: persons

1 1/2 pounds Bacalao (thick pieces if you can get it)
2 Large carrots rough chopped
2 Russet potatoes rough chopped
1 Large onion rough chopped
1 Large fennel bulb (stalks removed) rough chopped
3-4 sprigs Thyme
4-5 Canned plum tomatoes seeded and chopped
2 1/2 quarts Fish stock ( can use shrimp stock or canned clam juice)
2-3 Scallions sliced
15 Black peppercorns
3 Bay leaves
Chopped parsley for garnish
Sriracha or other hot sauce (in Bermuda they use sherry pepper sauce)

1
Cut bacalao into 2-3 inch hunks and rinse in cold water to remove excess salt. Soak in refrigerator for 2-3 days, changing the water twice a day
2
Bring water seasoned with peppercorns and 2 bay leaves to a simmer in a saute pan. Simmer the bacalao until it just starts to easily flake apart with a fork. Remove, let cool, check for bones and flake. Don't over cook the bacalao at this stage or the fish will get tough. If any pieces don't flake apart, simmer a little longer.
3
Saute onions, carrots, celery and fennel in olive oil till onions soften. Add tomatoes and cook a little longer.
4
Add the stock, thyme, one bay leaf and potatoes and bring to boil. Boil slowly till the potatoes are almost cooked through. Add the bacalao, scallions and simmer for 5-10 minutes. Season with salt and pepper to taste.
5
Serve garnished with parsley and optional sriracha or other hot sauce and crusty bread

283

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 13 ingredients. The key ingredients include: 1 1/2 pounds Bacalao (thick pieces if you can get it), 2 Large carrots rough chopped, 2 Russet potatoes rough chopped, 1 Large onion rough chopped, and more.

Yes, West Indian Sunday Breakfast (Stewed Bacalao) 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!