Bacalao Guisao-Stew Codfish


2 lb package of Codfish (Boneless Salted Pollock)

3 russet potatoes, peeled and diced in medium size pieces

2 Tbs of tomato paste

2 Tbs of Sofrito

1/2 green bell pepper, julienned

1/2 red bell pepper, julienned

About 2 Tbs of sliced white onions

Cooking spray


Rinse and soak your Codfish in water over night. In the morning change your water and leave in until you are ready to cook it.

Boil your potatoes in salted water until they are tender but not mushy. They will cook more in the pan with codfish later. When they are tender turn off the heat and keep warm.

In a (heated over medium-high heat) large non stick skillet sprayed with cooking spray, stir fry your onions and peppers

Dissolve the tomato paste in a half cup of the warm water that the potato boiled in. (If you rather use tomato sauce, you can skip this step)

Add the Sofrito to the peppers and onions and swirl around. Add the codfish without the water and add the tomato paste dissolved. Brake down the codfish with a slotted spoon, in about 4 pieces each.

Add one cup of the water that the potatoes boiled in and stir gently until the tomato sauce is incorporated. Add your potatoes.

Cover and simmer at low heat, for approximately 15 minutes. Serve over some white rice and enjoy!

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