Bacalao guisao with mangú
(Stew Cod Fish with mashed green plantains)
1 pound salted cod fish
4 red potatoes, sliced thick
1 yellow onions, sliced
2 hard-boiled eggs, diced (optional)(used egg whites to make a healthier dish)
2 teaspoons capers
2 large cloves garlic, minced
1 large green bell pepper jubilee
1 large red bell pepper jubilee
1 bay leaf
1 (8 ounce) can tomato sauce
1 cup water
Cooking spray (olive oil)
3 large green plantains
1 minced garlic clove
6 cups of water
2 Tbs of I cant believe its not butter
2 Tbs of Salt
Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours.
Boil fish in the last water for about 10 minutes or until desired tenderness
Spray a big nonstick skillet and sautéed onions and garlic until tender. Add peppers and potatoes and sautéed for about another 2 minutes and add tomatoes sauce. Bring to a simmer. Add Cod fish braking to smaller pieces as you add to skillet. Finally, Add bay leaf and capers.
Add 1/2 cup of water and cover until sauce has reduced to one half. Set aside. Before serving please make sure that you remove the bay leaf.
For the mangú
Peel and cut 3 large green plantains. In a saucepan with a heavy bottom have 6 cups of water and salt come to a boil.
Add plantains and let boil until very tender. Fork needs to be easily inserted and removed in a test for ideal tenderness.
When done, smash with a potato smasher adding butter and minced garlic gradually and until very smooth.
Serve with bacalo and enjoy!
Remember we are using substitutes for olive oil and butter in order to make this recipe healthier. I promise you taste will NOT be sacrificed!