Bacalao guisado or Puerto Rican salted codfish along with vianda or root vegetables is a staple dish in Puerto Rico. It is typically served with white rice, avocado, and hard boiled eggs on the side. It’s packed with tons of flavor and is easy to put together!
Many other countries in the world have their own variation of this dish. It is quite popular during Lent when Christians abstain from eating meat on Fridays. Read on to learn more about this delicious Puerto Rican dish and how to make it.
Is salted codfish raw or cooked?
Since the fish has been salted and preserved it is already cooked. But because it is so heavily salted, it must be soaked in water to desalt the fish and be able to consume it. Otherwise it is inedible. To remove the excess salt, some people soak the fish in water overnight while others boil the fish in water for an hour or longer. I prefer the soaking method over the boiling method and I will share why later.
Ingredients for making bacalao guisado:
- Salted codfish
- Olive oil
- Sofrito
- Tomato sauce
- Onion
- Garlic
- Green bell pepper
- Red bell pepper
- Pimento-stuffed green olives
- Plum tomato
- Cilantro
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How long should I soak salted codfish?
Salted codfish is extremely SALTY! Therefore, it is important to remove some of that salt before eating it. I find that soaking the salted cod in cold water overnight works much better than boiling it. When you boil salted codfish you run the risk of making the fish tough. When soaking the fish in cold water, it remains soft and tender!
To soak your salted codfish, just remove from the package, give it a good rinse under cold running water and add it to a bowl filled with cold water. Store in the refrigerator overnight. The next day, discard the water. Of course, if you are running short on time, you can soak the salted cod for 30 minutes and then boil for 15 minutes.
How to make bacalao guisado?
Making bacalao guisado is quite simple. The only thing that requires time is soaking the codfish overnight. Once that is done, it is just a matter of combining all of the ingredients in a caldero (pot) and stewing for about 10 minutes.
Soak the salted codfish
To soak the salted codfish, just remove from the package, give it a good rinse under cold running water and add it to a large bowl filled with cold water. Store in the refrigerator overnight. The next day, discard the water and rinse with fresh, cold water.
Check the codfish for any bones and skin left behind. Do not flake the fish. It will flake as it cooks in the stew. Discard the bones and set the codfish aside.
Cook the bacalao guisado
In a caldero, heat the oil over medium heat. Add the sofrito and half of the tomato sauce. Cook until fragrant, 1-2 minutes. Add the onion and cook until it becomes translucent. Next, add the garlic and cook until fragrant, about 2 minutes. Add the bell peppers, tomatoes, olives and sazon. Stir to combine.
Add the codfish and the remaining tomato sauce. Stir to combine, breaking up the fish into small pieces. If necessary, add some water. Lower the heat to low, cover, and simmer until the sauce has thickened (5 to 10 minutes). Sprinkle chopped cilantro over the top. Taste and season, if necessary. Serve and enjoy!
What to serve with salted codfish?
In Puerto Rico, we serve bacalao guisado with vianda or root vegetables such as pana (breadfruit), yautia (tannier), malanga (taro), ñame (white yam), yuca (cassava), batata (sweet potato), and guineos verdes (green bananas). The root vegetables are typically boiled or steamed and topped with a drizzle of olive oil when served. White rice and beans are also served with this dish. Some other popular side dishes include tostones (fried green plantains), maduros (sweet plantains), and avocado.
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Bacalao Guisado (Puerto Rican Salted Codfish)
Ingredientes
- 1 lb salted codfish, boneless soaked overnight
- 2 tbsp olive oil
- 1/4 cup sofrito
- 1 cup tomato sauce
- 1 yellow onion sliced
- 3 cloves garlic crushed
- 1/2 green bell pepper sliced
- 1/2 red bell pepper sliced
- 2 tbsp pimento-stuffed green olives whole or sliced
- 1 tomato diced
- 1/2 tsp sazon Healthy Rican
- 1/2 tsp onion powder
- 1/4 tsp ground oregano
- 2-3 sprigs cilantro chopped (optional)
- water, as needed
Instructions
Soak the salted codfish
- To soak the salted codfish, just remove from the package, give it a good rinse under cold running water and add it to a large bowl filled with cold water. Store in the refrigerator overnight. The next day, discard the water and rinse with fresh, cold water.
- Check the codfish for any bones and skin left behind. Do not flake the fish. It will flake as it cooks in the stew. Discard the bones and set the codfish aside.
Cook the bacalao guisado
- In a caldero (pot) heat the oil over medium heat. Add the sofrito and half of the tomato sauce. Cook until fragrant, 1-2 minutes.
- Cook the onion until it becomes translucent. Add the garlic and cook until fragrant, about 2 minutes.
- Add the bell peppers, tomatoes, olives and seasonings. Stir to combine.
- Add the codfish and the remaining tomato sauce. Stir to combine, breaking up the fish into small pieces. If necessary, add some water.
- Lower the heat to low, cover, and simmer until the sauce has thickened (5 to 10 minutes). Sprinkle chopped cilantro over the top. Taste and season, if necessary.
- Serve and enjoy!
Video
Notes
Desalting the Cod:
Salted cod is extremely SALTY! Therefore, it is important to remove some of that salt before eating it. I find that soaking the salted cod in cold water overnight works much better than boiling it. When you boil salted cod fish you run the risk of making the fish tough. When soaking the fish in cold water, it remains soft and tender! To soak the salted codfish, just remove from the package, give it a good rinse under cold running water and add it to a large bowl filled with cold water. Store in the refrigerator overnight. The next day, discard the water and rinse with fresh, cold water. Of course, if you are running short on time, you can soak the salted cod for 30 minutes and then boil for 15 minutes.Substitutions:
- If you can’t find salted codfish, use salted pollock or hake.
- If you can’t find any salted fish, use fresh fish. Once cooked, flake it with a fork and use in the recipe as instructed.
HEALTHY RICAN DISCOUNT:
Arroz Blanco (Puerto Rican White Rice)
Churrasco with Chimichurri Sauce
Alcapurrias (Puerto Rican Fritters)
Arroz con Gandules (Rice with Pigeon Peas)
Puerto Rican Potato Salad (Ensalada de Papa)
Puerto Rican Meatballs In Sofrito Sauce
Puerto Rican Beans (Habichuelas Guisadas)
Pollo al Horno (Baked Chicken)
English 
Spanish 
This dish is more than a meal; it’s a celebration of culture and the love that goes into home cooking. It’s easy to imagine gathering around the table, sharing stories and laughter, with this comforting stew at the center, bringing everyone together. My wife’s Bacalao Guisado isn’t just food; it’s an experience, a testament to her culinary skills and the rich tapestry of flavors that Puerto Rican cuisine has to offer.
Thank you so much! I cook every dish with love and joy. It really makes my heart happy to cook for my family and share my recipes with the world!
This is one of my favorite dishes and this recipe hits all the right flavors and is very easy to follow!
Thank you Mark, I love bacalaitos too! I’m so happy you enjoyed this recipe.