Bacalao with Garbanzo Beans
Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

1 bag of boneless Bacalao
¼ cup of olive oil
2 potatoes, cut into cubes or small wedges

1 medium onion
1 small can of garbanzos
1 red bell pepper, cut Julienne style
1 green bell pepper, cut Julienne style
2 tablespoon of tomato paste
1 small can of tomato sauce
2 tablespoon of pitted olives


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, then rinse & and add water. Repeat a second time or third, until salt level is reduced.

TIP: You can boil the potatoes with the Bacalao or in a different pot. Make sure they do not overcook


To prepare Escabeche, use a large skillet and heat oil.

Add the last 7 ingredients and sauté for 5 minutes

Add the Bacalao and potatoes. Cook for 5-10 minutes

Serve with rice, flour tortillas, pita pockets