Best 3 Bacalao Guisado Codfish Stew Recipes
Embark on a culinary journey to the vibrant flavors of Portugal with Bacalhau Guisado, a traditional codfish stew that embodies the essence of Portuguese cuisine. Experience the harmonious blend of flavors as tender codfish, stewed in a rich tomato-based sauce, melds with an array of vegetables, including potatoes, onions, bell peppers, and carrots. Savor the depth of flavor imparted by garlic, bay leaves, and a hint of piri-piri, adding a subtle warmth to the dish. Discover variations of this classic stew, including the green version made with kale or spinach, and the Zé do Pipo variation, featuring a creamy béchamel sauce. Immerse yourself in the culinary heritage of Portugal as you explore these delectable recipes, each offering a unique twist on the beloved Bacalhau Guisado.
Here are our top 3 tried and tested recipes!
BACALAO GUISADO (STEWED COD FISH)
A staple for Lent in Puerto Rican households!
Provided by Jannese
Categories Main Course
Time P1DT30m
Number Of Ingredients 13
Steps:
- Soak the bacalao for 24 hours, changing out the water 2-3 times.
- Add the soaked bacalao and yucca (or potato) into a pot filled with cold water. Bring the pot to a boil and cook until the yucca (or potato) is fork tender. Drain the pot, and break the bacalao into large chunks. Cut the yucca into large chunks.
- In a large pot heated to medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.
- Add the sliced peppers and onions, saute for 4-5 minutes, until they're softened but no browned.
- Add the tomato sauce, oregano, sazon, olives and water.
- Toss in the cooked bacalao and yucca or potato.
- Stir the whole mixture together and let it simmer on low for 10 minutes, to allow the flavors to blend. Add salt and pepper to taste, if needed.
- Sprinkle the bacalao guisado with 1/4 cup of chopped cilantro, and serve!
BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.
Provided by Milly Suazo-Martinez
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
- Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
- Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g
BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)
Steps:
- Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
- Chop all veggies and set aside. Heat large skillet with olive oil. Sautee onions, garlic. Add peppers and eggplant. Add tomatoes. Add tomato paste and sauce. Add cod. Simmer until cod is tender and flaky.
- Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Soak the codfish: This step is essential to remove the saltiness of the codfish and to rehydrate it. Make sure to soak the codfish in cold water for at least 2 hours, or overnight if possible.
- Use a variety of vegetables: This will add flavor and texture to the stew. Some good options include potatoes, carrots, onions, bell peppers, and tomatoes.
- Don't overcrowd the pot: If you add too much codfish or vegetables to the pot, the stew will be too thick and the fish will not cook evenly. Cook the stew in batches if necessary.
- Simmer the stew gently: This will help the flavors to develop and the fish to cook through without becoming tough.
- Serve the stew hot: Codfish stew is best served hot, with crusty bread or rice.
Conclusion:
Bacalao guisado is a delicious and hearty dish that is perfect for a cold winter day. It is made with simple ingredients and can be easily customized to your liking. So next time you are looking for a comforting meal, give this codfish stew a try.
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