There’s nothing quite like Puerto Rican Bacalao Guisado. This stewed salted codfish is deeply comforting, simmered in a tomato-forward broth and brightened with onions, bell peppers, olives, and fresh herbs. The dish is traditionally served over white rice with boiled yuca, but it’s equally satisfying with other starches. The combination of savory, slightly briny fish and fragrant Caribbean seasonings makes it a winter favorite and a staple of Puerto Rican home cooking.
If you want a cozy, flavorful recipe to add to your repertoire this season, this Bacalao Guisado (stewed salted codfish) is an excellent choice. It fills the kitchen with savory aromas and yields a hearty one-pot meal.
This family-style version highlights Caribbean essentials such as sofrito and sazon, rounded out with olives and aromatic herbs. The technique for prepping salted cod makes the recipe accessible without an overnight soak, so you can prepare the dish in about 90 minutes from start to finish.
How to Make Codfish Stew
Prepping the Salted Codfish
For this recipe I use a practical shortcut to prepare salted cod: rinse any loose salt from the frozen fillets, soak them in cold water for 30 minutes, then drain and cover with fresh water before bringing to a simmer. After a 20-minute gentle simmer, the fish will be rehydrated and ready to cool and flake. This approach eliminates the need for an overnight soak while still reducing excessive salt and keeping the fish tender.
Because of this short soak-and-simmer method, you can make the stew the same day and have it ready in roughly 90 minutes from start to finish. Flaked cod absorbs the sauce and distributes its savory flavor throughout the pot.
More Caribbean Stews
One Pot Pollo Guisado (Chicken Stew)
Habichuelas Guisadas (Puerto Rican Stewed Beans)
Carne Guisada (Rich Beef Stew)
Buen Provecho,
Bacalao Guisado (Stewed Salt Codfish)
- Author: Salima Benkhalti
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Dinner, Entrée, Main Dish
- Method: stewed
- Cuisine: Caribbean, Latin, Puerto Rican
- Diet: Gluten Free
Description
Bacalao Guisado is a warmly spiced Puerto Rican stew that showcases salted cod balanced by tangy tomato sauce, aromatic sofrito, and briny olives. The flaked cod integrates into the sauce, lending texture and savory depth. This is an ideal weeknight meal when you want a comforting, flavorful one-pot dinner with Caribbean character.
Ingredients
- 1 lb frozen salted codfish
- 1 tbsp olive oil or achiote oil
- 1 white onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 4 cloves garlic, minced
- 2 tbsp sofrito
- 1 cup tomato sauce
- 1/3 cup pimento olives
- 1 tsp sazon
- 1 tsp ground black pepper
- 1/2 tsp dried oregano
- 1 1/2 cups water
- 6 sprigs cilantro and/or culantro
Instructions
- Prep and cook the cod: Rinse any loose salt from the frozen cod. Place it in a pot and cover with cold water. Soak for 30 minutes, drain, then cover with fresh water. Bring to a gentle boil, then reduce to a simmer and cook for about 20 minutes until the fish is rehydrated. Drain and let cool before flaking into bite-sized pieces.
- Sauté the aromatics: Heat the oil in a heavy-bottomed pot or caldero over medium heat. Add the sliced onion and bell peppers and cook until softened, 3–5 minutes. Stir in minced garlic and sofrito and sauté until fragrant, about 1–2 minutes.
- Build the sauce: Pour in the tomato sauce, pimento olives, sazon, black pepper, oregano, and water. Stir to combine and bring the mixture to a gentle simmer.
- Add the fish: Gently fold the flaked cod into the sauce so it absorbs the flavors. Add cilantro or culantro on top.
- Stew briefly: Cover the pot and simmer on medium-low for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning, adding salt only if needed since the cod is already salted.
- Serve: Spoon the stew over steamed white rice or alongside boiled yuca. Garnish with extra chopped cilantro if desired.
Equipment
Caldero or large heavy-bottomed pot