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Bacalao Guisado (Codfish Stew)

Bacalao Guisado & Codfish Stew

Bacalao Guisado (Codfish Stew)


3 pounds dried codfish

1 gallon water

1 tablespoon olive oil

1 green bell pepper, chopped

1 medium onion, chopped

2 large tomatoes, chopped

2 culantro* leaves, chopped

2 whole bay leaves

2 red bell peppers, chopped

1 tablespoon tomato paste

1 tablespoon capers

2 potatoes, peeled, diced and boiled until tender

4 sprigs cilantro, leaves chopped, for garnish


  1. In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.

  2. In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes. 

  3. Garnish with cilantro. Serve with rice or cooked plantains, if desired.

  4. Serving suggestion: white rice or cooked plantains.

Cook’s Note

*Culantro can be found in specialty Latin markets. Recao or cilantro may also be used, but if these ingredients are substituted, double the amount called for.


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