Puerto Rican Salt Cod Stew Is Bright, Vibrant, And Comforting Recipe

I’m sharing my Puerto Rican Bacalao Guisado, a traditional salt cod stew in a rich tomato broth with bright herbs, potatoes, onions, peppers and garlic, traditionally paired with white rice and slices of avocado.

I still remember the first time I had Puerto Rican Bacalao Guisado, the salt cod (bacalao) was flaky and honest and I cant help going back for another spoonful. It’s the kind of dish you think is only for holidays but it sneaks into weekday dinners too.

I love how simple it feels yet hides layers you have to look for, and when you top a piece of ripe avocado it flips the whole thing into something surprising. This is one of those Authentic Puerto Rican Recipes that makes you curious, then kind of obsessed.

Ingredients

• Salt cod: briny high in protein needs soaking to remove excess salt.
• Sofrito: garlic onion pepper herb mix, adds aromatic base and lots of flavor.
• Potatoes: Starchy comfort add body soak up sauce and provide potassium carbs
• Crushed tomatoes: Bright acidity balances salt, give vitamin C and sweetness when cooked.
• Olives and capers: salty tang, add bursts of brine, moderate sodium.
• Cilantro/recao: Herbaceous fresh note, low calorie, adds brightness and slight citrus like flavor.
• Garlic: Pungent, offers antioxidants, builds savory depth, mild sweetness when gently cooked.
• Avocado: Creamy finish, healthy monounsaturated fats, cools spicy bites and adds silky texture.

Ingredient Quantities

• 1 lb (450 g) salt cod (bacalao)
• Cold water for soaking and cooking as needed
• 2 tbsp extra virgin olive oil
• 1 large yellow onion
• 4 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 2 medium potatoes (about 1 lb / 450 g)
• 1 (14 oz / 400 g) can crushed tomatoes
• 1/2 cup sofrito (store bought or homemade)
• 1/4 cup fresh cilantro or recao
• 1/3 cup green olives with pimentos
• 1 tbsp capers (optional)
• 1 to 2 bay leaves
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• Salt to taste
• 1 tsp annatto oil or 1/2 tsp smoked paprika (for color, optional)
• 2 cups cooked white rice for serving
• 1 ripe avocado for slicing and serving

How to Make this

1. Rinse the salt cod under cold running water, then soak it in plenty of cold water to remove salt: best is 24 hours with water changes every 8 hours, or if you’re short on time soak 4 hours and change water every hour, or boil 10-15 minutes in fresh water and drain; after soaking drain, pat dry, remove skin and bones and flake into bite sized pieces.

2. Prep the vegetables: dice the onion, mince the garlic, seed and slice the red and green bell peppers, peel and cut the potatoes into 1 inch cubes, chop the cilantro or recao, and have the green olives and capers ready.

3. Heat 2 tbsp extra virgin olive oil in a heavy pot over medium heat; if using annatto oil add 1 tsp now for color or sprinkle 1/2 tsp smoked paprika into the oil; sauté the onion until translucent about 4-5 minutes, add the garlic and cook 30-45 seconds, then add the bell peppers and cook 2-3 minutes more.

4. Stir in 1/2 cup sofrito and cook 1-2 minutes until fragrant, then add the can of crushed tomatoes, 1 to 2 bay leaves, 1/2 tsp dried oregano, and 1/2 tsp ground black pepper; give it a good stir.

5. Add the cubed potatoes and the flaked salt cod to the pot; pour in enough cold water to barely cover everything if the tomatoes don’t, about 1 to 1 1/2 cups, you want a stew, not a soup.

6. Bring to a gentle simmer, cover partially, and cook 15-20 minutes until the potatoes are tender and the flavors have melded; don’t overcook the cod or it gets stringy.

7. Stir in the green olives with pimentos and 1 tbsp capers if using, simmer 2-3 more minutes to warm them through; taste carefully for salt because salt cod varies a lot and you may not need any extra.

8. Remove and discard the bay leaves, then fold in the chopped cilantro or recao at the very end for brightness.

9. Serve the bacalao guisado over 2 cups cooked white rice, top with slices of the ripe avocado, a drizzle of olive oil if you want, and sprinkle a little extra chopped cilantro; enjoy warm.

Equipment Needed

1. Large heavy pot with lid (Dutch oven or big stockpot)
2. Large mixing bowl or container for soaking the cod
3. Fine mesh strainer or colander to drain and rinse
4. Good sharp chef’s knife, don’t use a dull one
5. Cutting board (one for fish and veg if you can)
6. Vegetable peeler for the potatoes
7. Wooden spoon or silicone spatula for stirring
8. Measuring cups and teaspoons
9. Can opener and a fork or tongs to flake the cod into pieces

FAQ

Puerto Rican Salt Cod Stew Is Bright, Vibrant, And Comforting Recipe Substitutions and Variations

• Salt cod (bacalao): swap for fresh firm white fish like cod or haddock — skip the long soak, add about 1/2 tsp sea salt plus 1 tsp fish sauce or a mashed anchovy for that cured, salty umami; add the fish near the end so it doesnt fall apart. For a vegetarian option try a can of chickpeas or artichoke hearts for texture.
• Sofrito: if you dont have it, mince 1 small onion, 2 garlic cloves, 1/2 red and 1/2 green bell pepper and stir in 1 tbsp tomato paste and a handful of chopped cilantro; blitz or finely chop and sauté briefly. Jarred sofrito or even a spoonful of good pesto works in a pinch.
• Potatoes: swap for peeled, cubed yucca (cassava) or sweet potato. Yucca needs longer simmering so add earlier, sweet potato cooks faster and will sweeten the broth so cut bigger chunks to hold shape.
• Annatto oil or smoked paprika (for color): use 1 tsp achiote powder mixed into 1 tbsp oil, or 1/2 tsp turmeric plus 1/2 tsp sweet paprika, or just plain paprika if thats all you got; adjust amounts cause turmeric is strong.

Pro Tips

– Soak the bacalao long and test it, dont just trust the clock. Change the water a few times and taste a tiny flake after an overnight soak. If it still tastes too salty keep soaking, if youre short on time do a quick boil then shock in cold water. Also remove skin and bones after soaking, flake gently and add the fish near the end of cooking so it stays moist and not stringy.

– Par-cook the potatoes separately or cut them all the same size so they finish evenly. Potatoes that are underdone will steal cooking time from the cod, and overcooked ones turn to mush and make the stew cloudy. If you want firmer pieces, boil them 5-7 minutes first then drain and add to the sauce to finish.

– Layer your flavors early but keep salty items late. Bloom the sofrito, paprika or annatto in the oil for real depth, but hold back the olives and capers until the last few minutes so they dont lose their brightness. Taste before adding salt because the salt cod and olives vary a lot, you might not need any extra.

– Keep it gentle and let it rest. Simmer on low so the potatoes cook without breaking up, only stir when you need to, and let the pot sit off the heat for 5-10 minutes before serving to let flavors settle. Slice the avocado right before plating and drizzle a little olive oil for shine.