Bacalao Guisado (Salted Cod Stew), photo by Suellen Pineda, RDN, CDNPhoto by Suellen Pineda, RDN, CDN

Bacalao Guisado (Salted Cod Stew)

Cuisine: Caribbean
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 6-8 servings

This succulent fish stew with bacalao, or salted cod, is just perfect to warm up on a chilly day.


  • 2 pounds salted cod frozen
  • 1 pound Yukon potatoes peeled and cut into medium-size pieces
  • 2 carrots peeled and cut into medium-size pieces
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 garlic clloves minced
  • 1 small bunch of cilantro
  • 1 teaspoon dried oregano
  • 1/2 green bell pepper seeded and chopped
  • 1/4 cup green olives (whole or stuffed)
  • 1-2 Roma tomatoes chopped
  • 2 cups unsalted vegetable broth
  • 1/2 cup tomato sauce
  • 2 teaspoons sugar separated
  • 1 bay leaf
  • salt and pepper to taste

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  1. Cover the cod with cold water and bring to a boil over medium-high heat.
  2. As soon as it starts boiling, drain the water and repeat the process 3 more times, making sure to add a teaspoon of sugar in the last water. Drain and reserve.
  3. In a large skillet, heat the oil, add onions, garlic, bell pepper, oregano, bay leaf, tomatoes, teaspoon of sugar and pepper. Stir with a wooden spoon and cook for about 5 minutes. Check the saltiness, as you many NOT need to add extra salt.
  4. Add cod, tomato sauce, vegetable broth, olives, potatoes and carrots.
  5. Cover and let cook over medium heat, until potatoes and carrots are tender and the sauce thickens (about 15 minutes).
  6. Remove from heat. Enjoy as-is or serve with the rice of your choice.
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