Stewed Bacalo Served In Puerto Rican Canu

By carvalhohm

Ingredients

• 1 1/2 pounds salted cod
• 1 onion diced
• 1/2 green bell pepper finely diced
• 1/2 red bell pepper finely diced
• 1/2 yellow bell pepper finely diced
• 2 tomatoes diced
• 1 tablespoon garlic minced
• 1/2 cup white wine
• 1 1/2 cups tomato juice
• 1/4 bunch parsley chopped
• 1/4 bunch cilantro chopped
• 1 teaspoon crushed red pepper
• 2 eggs
• Salt to taste
• Freshly-ground black pepper to taste
• 4 ripe sweet plantains peeled, and sliced in half lengthwise making sure not to cut all the way through
• 1/2 cup vegetable oil

Details

Servings 4

Preparation

Step 1

Cook cod in water until it becomes soft. Change the water at least 3 times to make sure that it is not too salty.

In a pan saute onions, peppers, tomatoes and garlic and deglaze with the wine. Add tomato juice and cook for 15 minutes, then add the cod and heat thoroughly. Season with parsley, cilantro and crushed pepper. Add the eggs and mix in until it is thoroughly cooked. Season with salt and pepper to taste and set aside.

Fry the plantains in preheated vegetable oil. Place the plantains on a serving platter and fill in with bacalao.

This recipe yields 4 servings.