Tomato Cod Stew

Tomato Cod Stew


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This recipe is the Puerto Rican version of the traditional Spanish peasant dish known as 'Bacalao a la Vizcaina'. This stew is normally served with a side of white rice and/or boiled root vegetables.

Milly Suazo

Serves: 8 

  • 500g salted cod fish
  • 4 potatoes, sliced thick
  • 2 onions, sliced
  • 4 hard-boiled eggs, sliced
  • 2 teaspoons capers
  • 2 large cloves garlic, minced
  • 1/4 cup pitted green olives
  • 125g roasted red capsicums, drained
  • 1/2 cup sultanas
  • 1 bay leaf
  • 1 (250g) tin tomato puree
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 cup (250ml) water
  • 1/4 cup (60ml) white wine

Preparation:30min  ›  Cook:45min  ›  Extra time:8hours soaking  ›  Ready in:9hours15min 

  1. Soak the salted cod in about 2 litres of water changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite size pieces.
  2. In a saucepan layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red capsicums and sultanas. Place the bay leaf on top then pour in half the tomato puree and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
  3. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender; about 30 minutes.

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