:max_bytes(150000):strip_icc()/4664498-efcd346f2eee49c7ae2dd4cd6da44ce7.jpg)
Bacalao (salted, dried codfish) stars in this Spanish-style fish stew from the Basque region of Spain. This traditional dish is popular in all Spanish-speaking countries; in fact, each country’s version is slightly different. In Mexico, it’s usually made for Christmas, New Year’s Eve, and Lent. In Puerto Rico, it’s enjoyed during Lent but also year-round. This is one of the Puerto Rican versions.
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
Directions
Step 1
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.
Step 2
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.
Step 3
Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.
Tips
In Puerto Rico, this stew is normally served with a side of white rice and boiled root vegetables like yucca, yaut?a, ?ame, 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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 475 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat3g | 16% |
| Cholesterol192mg | 64% |
| Sodium4353mg | 189% |
| Total Carbohydrate32g | 11% |
| Dietary Fiber4g | 14% |
| Total Sugars9g | |
| Protein42g | |
| Vitamin C36mg | 178% |
| Calcium139mg | 11% |
| Iron3mg | 18% |
| Potassium1521mg | 32% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7972712_Seasoned-Pan-Fried-Cod_SoupLovingNicole_2x1-9c65618f57c34f65b5cc1441cff47959.jpg)
:max_bytes(150000):strip_icc()/7555292-homemade-fish-sticks-mfs-2x1-4a8d4e1245d5496c8858656cd783d535.jpg)
:max_bytes(150000):strip_icc()/7642408_Spanish-Gin-and-Tonic-3dedb687febc4a7a81b8b579785692d7.jpg)
:max_bytes(150000):strip_icc()/ar_placeholder-6681e9afa32045a78d8f2632de8b28b7.jpg)
:max_bytes(150000):strip_icc()/7372677_BakedCodwithLemonHerbButter_Bibi_2x1-5c3f302f1a11412ebdb582ec0961edee.jpg)
Leave feedback about this