- 8
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds Bacalao (Salted Alaskan Pollock or Codfish), rinsed and desalinated overnight
- 1 cup sliced bell peppers (whichever colors you like)
- 1 cup sliced white onion, cut into half moons
- 1 pound cassava (or potato), peeled and cut into chunks
- 2 tablespoons sofrito
- 1/4 cup tomato sauce
- 1 teaspoon dried oregano
- 1 packet Sazon seasoning (with annatto)
- 1/2 cup water
- 1/4 cup pimento-stuffed olives (optional)
- 1/4 cup fresh cilantro, chopped
- salt and pepper to taste
Preparation
Step 1
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 & 1/2 cup of water, then in the cooked bacalao and yucca. 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.
Garnish the bacalao guisado with 1/4 cup of chopped cilantro, and serve!