BACALAO (Dry Cod Fish)

Prep Time: 5 minutes
Servings: 5-8
Cooking Time: 35 minutes

TIPS: Dry Cod Fish tend to be very salty, as they are preserved with salt. Rinse the excess salt and presoak overnight, changing the water several times.

TIP: Another option is to boil it for 20 minutes, rinse & and add water. Repeat a second time or third. Taste it to see if salt level has subsided.

TIP: You can boil the potatoes in a different pot to prevent potatoes from being too salty

TIP: Add 1-2 tablespoon of oil to reduce foaming, while boiling

1lb of boneless Bacalao cut into small pieces
2 tablespoon of tomato
1 medium chopped onion
1/2 green bell pepper, cut into cubes
1/2 red bell pepper, cut into cubes
3 potatoes cut into 4
1/8 cup of oil
1 jalapeno pepper (optional)


Boil Bacalao and potatoes (follow tip above).

Potatoes cook faster then the Bacalao, remove them and let them cool. Cut each piece into smaller pieces.

Once Bacalao is tender, drain it with cold water and set aside

In pan or pot, heat oil sauté onions, bell pepper, tomato paste for 5 minutes.

Add Bacalao and potatoes. Cook for 5 minutes

Stir ocassionally

Serve with white rice or flour tortillas, yellow tostones