Tomato Cod Stew

    (29)
    9 hours 15 minutes

    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.


    22 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (29)

    Reviews in English (20)

    by
    31

    I feel like I just came back from my mom's kitchen in Puerto Rico! Let me tell you about this dish. It's heaven on Earth. I love the flavors and the different textures of this dish. If you don't like fish, you'd still like this. It is not "fishy". If you don't like raisins, you won't know they are there. They give a hint of sweetness to every bite. The capers and olives a hint of tanginess and a bit of saltiness, just enough to make it wonderful. You can serve this with a side of white rice or with some boiled roots (like yuca, malanga, yautia...etc) OR just do like I am doing right now...eat a bowl of it by itself before it dissapears. Thanks Milly!  -  08 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    30

    I must add that due to the overfishing of cod over the years, it is easier to find salted pollock (another white fish) sold as 'salted cod'. The term 'salted cod' has become a generic term for salted white fish. Pollock is less expensive, comes in convenient boned filets and works fine for this recipe. The flavor is less intense, but this might be a positive for those who didn't like salted cod because of that.  -  16 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    17

    My family has been making codfish for years now, normally I don't really eat it so they try not to make it while am around. in this case I decided to make it for them, Wow it was delicious. They were all very impressed and they loved it.  -  09 Jan 2011  (Review from Allrecipes USA and Canada)

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