This dish carries a special kind of comfort for me. It’s warm, savory, and deeply tied to memory. Bacalao guisado isn’t just stew—it’s a connection to home cooking and shared tables. It’s the kind of meal I find myself returning to whenever I want something satisfying and familiar, especially during Lent or on a quiet Sunday afternoon.
If you’ve ever walked into a kitchen where onions, garlic, and tomatoes are simmering together, you know the kind of smell I’m talking about. Add tender flakes of salted cod and soft potatoes, and suddenly you’ve got something that feels like a story told in a bowl. Serve it with white rice and sliced avocado, and the meal feels complete.
Why This Recipe Means Something
Growing up, there are dishes that leave an imprint long before you understand why. I remember opening a lunch container at school and watching heads turn at the smell of stewed cod, tomatoes, and onions. Back then, I felt embarrassed. But later, I learned that food can carry heritage more honestly than anything else.
Now, when I make bacalao guisado, I feel closer to where I come from. It’s the kind of dish that tells you who taught you to cook, and who you are cooking for.
What Is Bacalao Guisado?
Bacalao guisado is a traditional Puerto Rican stew made with salted cod that has been soaked and rehydrated, then combined with tomatoes, onions, peppers, garlic, and potatoes. The stew is savory and rich without feeling heavy, and the cod gives the dish its seasoning naturally. No broth cubes, no complicated steps—just real ingredients working together.
This meal is commonly served during Lent but appears year-round in many households. It’s practical, economical, and full of flavor.
About Salted Cod
Salted cod fillets are dried and preserved with salt, giving them a long shelf life and a concentrated flavor. Once soaked and softened, the cod flakes easily into tender pieces.
You can usually find salted cod in the seafood section of larger grocery stores, packaged and ready to rehydrate. If you find a very dry version at a market, just allow extra soaking time.
How to Prepare Salted Cod
The salt must be removed before cooking, or the fish will taste overwhelmingly salty.
Quick Soak Method:
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Rinse the fillet under cold water.
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Soak in fresh cold water for about 45 minutes.
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Drain, cover with fresh water, and simmer gently for 15 minutes.
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Drain again and flake the fish with your fingers, removing any bones.
This method works well when you want to cook without waiting all day.
If using fresh cod instead, add a teaspoon of kosher salt to the recipe to replace the natural seasoning from salted cod.
Ingredients You’ll Need
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Salted cod, prepared and flaked
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Onion and bell pepper, sliced
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Garlic, minced
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Tomatoes or tomato sauce
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Potatoes, cut into chunks
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A bit of dried oregano and black pepper
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Olive oil for sautéing
The ingredient list is simple but comforting. The flavors develop as the stew simmers, so there’s no need to rush.
How to Make Bacalao Guisado
Warm a pot with olive oil and sauté the onions, peppers, and garlic until soft and fragrant. Add tomatoes and let everything simmer together until it becomes a warm base. Add the potatoes and a splash of water so they cook gently.
Once the potatoes are nearly tender, stir in the flaked cod and let the stew simmer on low heat. The fish will loosen into the tomatoes and vegetables while still holding enough texture to notice in each spoonful.
Tips From My Kitchen
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The potatoes help balance the saltiness from the fish, so don’t skip them.
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Letting the stew rest for a while before serving makes the flavors settle and deepen.
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If the stew gets too thick, add a bit of water and stir gently.
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If using fresh cod, season slowly and taste as you go.
Make-Ahead Notes
This stew becomes richer as it rests. Making it the day before means an even more flavorful meal the next day. Warm it gently on the stovetop when ready to serve.
Serving Suggestions
White rice is classic and reliable. A few slices of ripe avocado make the dish feel complete. If you want something different, a simple side salad or a small dish of sautéed greens works beautifully too.
Storage
Leftovers keep well in the refrigerator for up to three days. Bacalao guisado also freezes well. Store it in a freezer-safe container with enough stew liquid to keep the fish moist.
Frequently Asked Questions
Can I use fresh fish instead of salted cod?
Yes. Add a teaspoon of kosher salt to replace the natural salt from the preserved fish.
Can I use a different type of fish?
Firm white fish like hake, haddock, or mahi mahi work nicely.
Can I freeze this dish?
Yes. Cool completely before transferring to freezer containers. Reheat gently to keep the fish tender.
Bacalao Guisado (Salt Cod Stew)
This classic Puerto Rican salt cod stew is deeply savory and comforting.
Ingredients
- 1 pound salted cod (salt cod)
- 1 tablespoon olive oil
- 1 ¼ cups thinly sliced yellow onion
- ¾ cup chopped green bell pepper
- 3 garlic cloves, minced
- 1 ½ tablespoons recao base (or use a simple sofrito of onion, pepper, and garlic if unavailable)
- 1 can (8 ounces) tomato sauce
- 1 large bay leaf
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 2 cups Yukon gold potatoes, quartered and sliced thin
- Cooked white rice, for serving
- Sliced avocado, for serving
Instructions
- To remove excess salt, rinse the cod and soak it in cold water for about 45 minutes. Drain, refill with fresh cold water, and gently simmer just below a boil for about 15 minutes. Drain once more, rinse, and flake the fish into bite-sized pieces, removing any bones. Set aside.
- Warm the olive oil in a Dutch oven over medium heat. Add the onion, bell pepper, and garlic and cook until softened and fragrant.
- Stir in the recao, tomato sauce, and about a cup of water. Add the bay leaf, oregano, and black pepper. Let the sauce gently simmer for a few minutes.
- Add the sliced potatoes, lower the heat, and cover. Cook until the potatoes are just tender but not falling apart.
- Gently fold in the flaked cod. Cover again and let it warm through for a few minutes so the flavors meld.
- Serve ladled over warm white rice with sliced avocado on the side.
Notes
- If you prefer the long-soak method, cover the cod in cold water and refrigerate for 6–8 hours, changing the water once midway.
- Taste the stew before adding any additional salt — the fish will continue to season the dish as it warms.
- Leftovers keep well refrigerated for up to 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 166Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 43724mgCarbohydrates 36gFiber 5gSugar 6gProtein 5g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Food has a way of holding memory. Bacalao guisado is one of those dishes that can bring you back to someone’s kitchen, a holiday table, or a family story told long ago. Eat it warm with rice, take your time, and let it settle into your day.
