When you can create croissants at home using puff pastry, there’s no need to hurry to the bakery. extremely simple to produce. Use any kind of jam or preserves you like for variety. (I would advise against jelly.)
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 5 mins |
| Servings: | 8 |
Ingredients
- 1 pound salted cod fish
- 4 medium potatoes, sliced thick
- 2 medium onions, sliced
- 4 large hard-boiled eggs, sliced
- 2 teaspoons capers
- 2 large cloves garlic, minced
- ¼ cup pitted green olives
- 1 (4 ounce) jar roasted red bell peppers, drained
- ½ cup golden raisins
- 1 large bay leaf
- 1 (8 ounce) can tomato sauce
- ½ cup extra virgin olive oil
- 1 cup water
- ¼ cup white wine
Instructions
- Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
- Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
- Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.
- In Puerto Rico, this stew is normally served with a side of white rice and boiled root vegetables like yucca, yautía, ñame, or boiled green bananas. After plating, drizzle extra-virgin olive oil over everything and add a slice of avocado on the side. Another option is to serve with a side of funche (Puerto Rican polenta).
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 192 mg |
| Dietary Fiber | 4 g |
| Protein | 42 g |
| Saturated Fat | 3 g |
| Sodium | 4353 mg |
| Sugars | 9 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
So bland. I had to add sofrito, sazon, adobo, pepper and salt. The salt was probably because I used frozen cod from Walmart so it wasn’t salty to begin with. I also added more wine and more tomato sauce.
Delicious! I make this recipe with a few alterations in order to make it like the dish I remember from childhood. I leave out the olives and boiled eggs because I don’t like them. I also left out the wine last time because I was out. I sub a can of diced tomatoes instead of sauce because I like to get bits of tomato while I’m eating it. But most importantly, add a packet of Sazoñ seasoning! It makes the whole dish.
Made no changes and it came out great! Definitely on the repeat list.
Great recipe. I think I soaked too long and changed my water too many times as it wasn’t very salty as I expected. I let it sit overnight because I ran out of time to make it on the first day. So keep this in mind when thinking about time to soak and how salty you want your fish. I added a Sazon packet and some adobo and still a little bland for my taste but the family loved it. I may add some homemade sofrito and will definitely soak according master chef Milly’s approved soaking times next time. This is a keeper
Made this recipe and it was a hit! It’s very authentic! Thanks.
Delicious and easy to make I go back to Millies video every time! I use fresh cod.
Reminds me of my mama’s bacalao .
Awesome just less potatoes and cut thinner if you use potatoes or cubed
Super delicious ??
I made it last night and it turned out good I guess. There seemed to be something lacking. I only got 1 or 2 raisins which does help the flavor. I used Calamata olives because that is all I had and I don’t like green olives. I am not sure what I would change other than adding more raisins or something else. Maybe it needs spices or something???
Made it! It was amazing! Perfect step by step.
I wanted to try salt cod and chose this dish as the vehicle. I didn’t like the salt cod (although I really like fresh cod) and I think it spoiled the rest of the dish for me. I followed the recipe. It’s just personal preference, I think.
We eat a lot of cod and now I have an awesome prep option. Followed to a T and it is awesome! Dod use chicken broth in place of water and Olde Thompson Fish and Seafood Seasoning.
My husband is from Mexico and bacalao is a traditional dish for Christmas and New Years. This recipe was just what we were looking for, we only omitted the hard-boiled eggs to fit the Mexican version. We served it with bolillo rolls which is also traditional. I was able to find the dry salted cod at New Seasons and Whole Foods. Be sure to follow exactly the directions for soaking the cod and changing out the water to get just the right balance of salt in the recipe.
loved it! easy prep. I followed the suggestion of eating it with an avocado slice, yummy! I didn’t add the raisins ( forgot) and didn’t add the boiled eggs (don’t eat meat, but would it fish). thanks for sharing!
Really good and something different for me. After reading many recipes for Bacalao I opted to use fresh cod loan, one 12oz. jar of Sofrito Tomato Cooking Base and one packet of Sazon seasoning from Goya brands. Four medium size potatoes and one large red onion seemed like enough. I also used one cup of chicken stock instead of water. Next time I will definitely double the amount of cod; one pound as stated in the recipe seemed to get lost. I did add just a little fresh chopped cilantro on top. I was a bit skeptical, but I did not stir once layered and the finished dish came out great. I served in bowels on top of white rice and garnished with avocado slices and mini corn muffins. This is one of those recipes you can really have fun with to suite your personal tastes. I will definitely make this again.
OMG, this is absolutely delicious. Made according to recipe. Next time will add a little more Cod. I used Frozen Cod and had to add a little salt to dish since Cod was not salted. This was a BIG hit in my family tonight. Cooked Yucca for a side dish.
This recipe turned out awesome! I followed exactly as it was written with the exception of omitting the raisins because I didn’t have them.
This was great!! I have never eaten anything like this fun to make
I added oregano and 4 cloves of garlic (pressed). It turned out delicious. Thanks for the recipe!
This is an excellent recipe! Bacalao is a staple at our big family dinners but I never cared for it much because I found it plain and salty. I decided to try this recipe and everyone loved it! I halved the amount of capers and olives because I assumed it would come out salty but it didn’t. I soaked the fish overnight and changed the water 3 times and it came out fantastic. I will use the full amount of olives next time. I prepared it with boiled Yucca and maduros. I also added some of my homemade sofrito. WOW!