Bacalao recipe puerto rican: Bacalao Guisado — Puerto Rican Main Dishes
Easy Bacalao — Puerto Rican Fish Stew Recipe
«Mmmm…serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish.»
photo by piranhabriana
- Ready In:
lb tilapia fillet, cut into 1 1/2-inch pieces (or another white flaky fish such as haddock)
tablespoons extra virgin olive oil
medium onion, chopped
garlic cloves, minced
(14 ounce) can diced tomatoes
chili pepper, chopped (Anaheim or poblano preferred)
- 1⁄4 cup fresh cilantro, chopped
tablespoons sliced pimento stuffed olives
tablespoon capers, rinsed
teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 cup water, as needed
avocado, chopped (optional)
- Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
- Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
- Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.
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How to Make Puerto Rican Bacalao a la Vizcaina
The traditional dish bacalao a la vizcaina is ubiquitous in Puerto Rico and throughout the diaspora during Semana Santa — especially on Viernes Santo. It’s a stewed salted-codfish dish with potatoes, onion, garlic, olives, and capers in a broth made of tomato sauce and white wine. Originally from the Basque region of Spain, it’s commonly eaten on Good Friday and throughout Lent in Puerto Rico and several other Latin American countries, including the Dominican Republic and Cuba. It’s also sometimes called bacalao guisado.
Relatively simple to prepare, bacalao a la vizcaina is perfect for anyone abstaining from meat during the Lenten season and/or on Good Friday, since it’s made from fish and vegetables. It’s super savory and features many essential flavors in Puerto Rican cooking. It can be eaten alone, served over white rice, or even with mofongo — a dish of fried and mashed plantains that’s virtually synonymous with Puerto Rican cuisine.
The potatoes in the dish soak up all the broth as the bacalao stews, making them incredibly flavorful and proving that there’s no need to sacrifice taste when you’re not eating meat. Even better, once the salted cod is soaked to remove some of the salt, bacalao a la vizcaina comes together in less than an hour.
— Salted cod can be replaced with salted pollock, depending on availability
— Adjust seasoning to your liking
— Potatoes can be peeled or unpeeled
- 1 pound bacalao (salted cod fish)
1 pound yellow potatoes, sliced
3-4 cloves of garlic
1 medium onion, thinly sliced
1/2 cup pimientos
1 1/2 tbsp capers
1/4 cup pimiento-stuffed olives
1 tbsp fresh oregano, minced
6 oz tomato sauce
1/2 tsp paprika
1/4 tsp cumin
1/2 tsp adobo
1/4 tsp sazon
1/4 cup white wine
1/3 cup extra virgin olive oil
1/2 cup water
1 large bay leaf
- Begin by soaking the salted codfish for at least four hours, changing the water twice. You can also do this overnight.
- After the four-hour soak, add bacalao to a pot and cover with water.
- Put a lid on the pot and bring it to a boil. Lower it to a simmer and cook for 15 minutes.
- While the fish cooks, slice the potatoes and onions and mince the garlic.
- After the fish boils for 15 minutes, drain and remove from the pot. Flake fish using tongs or a fork. It should come apart easily.
- Rinse and dry the pot. Heat 1 tablespoon of olive oil in the pot over medium-high heat. Layer in half of each ingredient.
- Layer in the second half of the ingredients, ending with the wine, olive oil, and water.
- Give the pot a gentle shake or stir to make sure everything is distributed evenly.
- Bring to a boil, reduce to a simmer, and cover.
- Allow to simmer for 30 minutes or until the potatoes are tender.
- Serve over or alongside rice and/or mofongo.
- 4-6 servings
- Total Time
- 44 minutes, 59 seconds
Image Source: Shayne Rodriguez Thompson
What to eat in Puerto Rico: salads|Latin America
First part of the cycle about
Puerto Rican cuisine was dedicated to the so-called street food, which can be
found in any corner of the country sold in kiosks and from grocery carts. To
this category includes sandwiches and snacks made from cassava and
banana dough with various fillings in a large amount of vegetable
oils. Today we will turn our attention to Puerto Rican salads — healthier and
light food, as one might suppose. Of course, there are many of them in the gastronomy of the island,
and most of them are international, but we will try to determine the most
characteristic of the cuisine of Puerto Rico.
often on the tables of the country among the cold dishes there are salads with pasta
products. For Christmas, birthdays, patronal holidays Puerto Ricans
cook rice with beans, bake chicken, turkey or pork and serve dish ensalada de coditos (ensalada de
coditos, pasta salad)
— salad with horns. His recipe is incredibly simple: boil a pack of horns and
ready-made pasta is added with red and green sweet peppers, red onions,
ham, olives and parsley. Dress the salad with mayonnaise and decorate if desired.
boiled egg slices.
salad lovers are divided into two groups: for and against pasta. If the horns are not
like them, they are replaced with potatoes and get ensalada de papas (ensalada de papas,
— potato salad, which is also traditional during the holidays. into it
go boiled potatoes, canned red and green sweet peppers, onion
onions, a lot of boiled eggs, green onions, cilantro and parsley. Dress this salad
also with mayonnaise, and decorate with herbs, red pepper strips, egg slices and
olives. Sometimes a fresh apple is added to the dish.
|Fresh cabbage salad|
as an accompaniment to roast beef and fried chicken, and sometimes to fish and
variety of tacos, simple and refreshing fresh cabbage salad (ensalada de repollo,
coleslaw). To prepare it, simply chop
white cabbage, grate carrots on a coarse grater and cut into cubes avocados . The dressing is vegetable
oil and lemon juice, which, in addition to imparting a characteristic sourness,
prevents the avocado from browning. Allow the salad to soak before serving.
cold place for about half an hour.
lettuce is one of many made with avocados. Ensalada de aguacate (ensalada de aguacate,
is marinated with salt, vinegar, spicy sauce and vegetable
oil slices of avocado, to which ketchup and mustard are added and spread on
lettuce leaves. This dish is decorated with a boiled egg and served with a plantain. Ranch Salad (ensalada ranchera,
– chopped and mixed lettuce leaves, avocado cubes, red onion, red
or yellow bell pepper. This salad is dressed with a special sauce based on
mayonnaise, milk and lemon juice with garlic, parsley and ground pepper.
several variants of cod salad ,
it is also called serenata and gazpacho (ensalada de bacalao, cod
salad). It is popular throughout the year, but especially —
during Holy Week, when meat is replaced with fish. In different regions of the island
there are own recipes for this salad, some cooks add capers,
others are potatoes, still others are celery, and the main ingredients are desalted
boiled cod, tomatoes, avocado, herbs, boiled egg.
Dominican cuisine, dishes, recipes, history
Dominican cuisine is the national cuisine of the state of the Dominican Republic, located on the island of Haiti in the Caribbean, not to be confused with the state of Dominica.
Dominican cuisine is a mixture of Taino cuisine with Spanish and African cuisines. In general, Dominican cuisine resembles other cuisines in Latin America, but it also has interesting features, such as the presence of a number of dishes borrowed from the cuisines of the Middle East.
Foods of plant origin
The staple foods are rice, corn, wheat, beans and other legumes, as well as potatoes, yuca or cassava, bananas, oranges, and mangoes.
Meat and fish
Beef, pork, chicken, fish and seafood are widely used in Dominican cuisine.
What Dominicans use for food depends a lot on where they live: near the sea or in the interior mountains. In any case, most Dominican meat dishes tend to include pork, as pigs are raised in large numbers on the island. Meat dishes, as a rule, are cooked or stewed for a very long time. This tradition is associated with the low availability of refrigerators on the island.
Dominican seaside fishing villages have a good selection of seafood. The most common are shrimp, marlin, mahi-mahi, dorado and lobster. Most rural residents often dine on cheap, lower-quality fish stewed with rice. Premium seafood is too expensive for most locals. For the most part, they go to the food of the rich segments of the population of the island and for tourist resorts.
Cheese and milk are the most popular dairy products in Dominican cuisine.
The use of bouillon cubes for dinner is very common in Dominican cuisine, and seasonings include onion, garlic, cilantro, coriander, eryngium and oregano.
Sofrito is a blend of local herbs and spices used in many dishes.
Wasakaka — a sauce made from citrus fruits, parsley, garlic, olive oil and chili peppers. It is usually served with chicken.
Casabe is a traditional Dominican flatbread borrowed from the cuisine of the Taíno people. Kasabe is made from cassava flour.
Yaniqueque is the Dominican name for a bread brought over a century ago from the Lesser Antilles by sugar cane workers — Johnny Cake. This is a flat corn tortilla that was cooked by the natives of North America.
Telera is a Dominican bread similar to a French baguette but shorter in size and usually baked in a stone oven.
Pan de coco — coconut bread.
More than a third of the country’s population lives in poverty, and almost 20 percent live in extreme poverty. In rural areas, the poor make up half of the population. Therefore, the main part of the diet is simple and cheap soups.
Chambre is a thick soup of beans, rice and meat.
Chapea is a thick red or white bean soup with pork sausage (longaniza) and ripe plantains. Pumpkin puree is added for thickening.
Sancocho is a Dominican national soup made from several types of meat (usually five to seven), vegetables, cassava and plantain.
Mondongo — beef offal soup with vegetables.
Asopao — rice soup with chicken, pork or shrimp,
Crema de cepa de apio — celery root soup.
Buche e perico — thick corn soup with garlic, tomatoes, pumpkin, mirepois (soup greens) and pieces of smoked pork. The name is translated from Spanish as «parrot’s cheek».
Mangu (Mangú) — mashed boiled bananas, a dish originally from West Africa. The African name for this dish is fufu. Mangu is included in a typical Los Tres Golpes breakfast.
Los Tres Golpes is a typical and official national breakfast in the Dominican Republic, which can also be ordered for lunch and dinner. It usually includes mango, pan-fried white cheese (queso frito), Dominican salami, eggs, and vinegar-marinated onions. The name translates as «Three Strikes».
Quipe is a dish derived from the Lebanese kibbeh brought by a wave of Middle Eastern emigrants who arrived in the Dominican Republic at the end of the 19th century. It is deep-fried bulgur rolls.
Pastelón — one of the main dishes of Dominican cuisine, multi-layered, with minced meat and cheese, similar to Italian lasagna. There are more than six variations in the Dominican Republic, the most popular of which are pastelón de platano maduro (from yellow plantains) and pastelón de yuca (from cassava).
Chicharrón de pollo — fried chicken.
Pica pollo — Dominican fried chicken flavored with lemon, garlic and, most importantly, Dominican oregano (Lippia micromera).
Chimichurris — sandwich of toasted slices of bread on the water with a sweet mayonnaise sauce with ketchup, tomatoes, cabbage and minced beef or pork patty. Very popular in the Dominican Republic and the United States as fast food, often sold from food trucks.
Guanimos — also known as tamales, a dish that comes from the Aztec and Maya culture. Guanimos are made from cornmeal, which is used to make a dough, then it is wrapped in a banana or corn leaf and cooked.
Moro De Habichuelas — Moro is one of the most common side dishes eaten in the Dominican Republic. This is rice cooked with black or red beans. It is a popular dish not only in Dominican cuisine, but throughout Latin America, as well as some Caribbean countries.
Moro de guandules — consists of yellow rice with pigeon peas, pork, olives or capers. An adapted Dominican version of the Puerto Rican dish arroz con gandules.
Arroz con maiz — combines the sweet taste of corn with the salty taste of rice and other ingredients. One of the staples of Dominican cuisine.
Locrio is a classic dish of rice mixed with meat. Locrio is usually served with lettuce, cassava or plantains.
Concón — Simply put, this is the layer of burnt hard rice that remains after cooking in a caldero (caldero) — an iron cauldron.
Mofongo is a dish of fried green plantains or fried cassava seasoned with garlic, olive oil and pork rinds. Then it’s all pureed with a little broth. Mofongo is usually served with chicken broth. The dish comes from Puerto Rico.
Pastelitos are small fried homemade pies, usually stuffed with beef or cheese.
Pasteles (Pasteles en hoja) — rectangular cakes, similar to tamales. The dough for them is made from grated tubers or plantains, and meat is used as a filling. The pasteles are then tightly wrapped in a banana leaf and boiled. Pasteles is commonly served around Christmas and sold as street food. Recently, they have become a staple in Dominican cuisine.
Coconut Ginger Shrimps (Camarones con coco y gengibre) — a dish prepared with Dominican seasoning as a base, coconut milk and ginger.
Chen-chen — Dominican pilaf made from crushed corn. A dish of African origin, originally from the Dominican city of San Juan de la Maguana.
Spaghetti a la Dominicana — spaghetti cooked with milk, salami, pepper, onion, garlic, tomato sauce, oregano and olives. Served for breakfast, lunch or dinner.
Niño envuelto — cabbage rolls filled with rice. A dish brought by Lebanese immigrants.
Mazamorra — pumpkin puree with onions.
Pico y pala — chicken feet and necks, usually cooked with onion, cilantro, eryngium, oregano and sugar. They are usually served in popular eateries and cafes, very common in low-income areas.
Guisados is a stew or fish cooked with hot sweet peppers, onions, garlic, celery, olives and cilantro. Then add a small amount of sour orange or lime juice, tomato paste, water, oregano and sugar. Guisados is served with white rice. It is a very popular food in Dominican cuisine.
Carne mechada — stewed beef tenderloin.
Lengua picante is a spicy cow tongue dish.
Chivo guisado is a tender goat stew commonly eaten in the northwestern part of the island.
Bacalao guisado — salted cod stew. The dish is very popular in the Caribbean. Bacalao guisado in the Dominican Republic is prepared all year round, but it is especially popular during Easter and Lent.
Yuca con mojo — Boiled cassava.
Salads and appetizers
Tostones — also known as fritos verdes. They are fried pieces of green plantains, flattened and salted.
Arañitas — fritters made from ground cassava mixed with eggs, sugar and anise seeds. The name is translated from Spanish as «little spiders».
Bollitos de yuca — balls of cassava flour stuffed with cheese, fried in oil.
Platáno maduro – sweet plantain fritters stuffed with cheese.
Arroz con leche / Arroz con dulce – rice pudding with milk.
Crème caramel is a sweet egg custard better known as flan.
Quesillo de coco — coconut flan.
Arroz con almendras y pasas (Arroz con almendras y pasas) — rice with raisins and almonds. Brought to the Dominican Republic by emigrants from Lebanon. It is usually eaten on Christmas days.
Soufflé de Batata con marshmallow — sweet potato soufflé with marshmallows. It is a casserole made from mashed sweet potatoes mixed with orange juice. From above it is decorated with marshmallows and baked in the oven. This is another Christmas classic dessert.
Almibar de frutas — fruits cooked in syrup. The most popular type is mala rabia, made from guava, sweet tomatoes and sweet potatoes with cinnamon.
Arepa — coconut cake made from cornmeal. The Dominican version of this dessert is different from the Venezuelan and Colombian ones.
Bizcocho Dominicano — A Dominican cake based on the classic vanilla biscuit recipe with eggs, flour, sugar, margarine and baking soda, but orange or lime juice is used instead of milk. Pineapple jam usually goes into the layer, and the cake is covered with meringue.
Chaca — corn pudding with corn kernels, milk, cinnamon and cloves. Sometimes boiled rice is also added.
Conconete — coconut macarons with sugar, ginger and cinnamon.
Dulce de leche cortada is a coconut macaroon made from sugar, crushed coconut and milk.
Dulce de leche (Dulce de leche) — a thick cream made from boiled milk with sugar. The Dominican version of dulce de leche is thicker than in other Latin American countries. In the Dominican Republic, dulce de leche is often eaten with pineapple jam.
Dulce de coco is a creamy coconut milk dessert. It contains only five ingredients. Light and easy to prepare, it is a great solution for when you want something sweet.
Gofio is a sweet corn powder from the Canary Islands.
Habichuelas con dulce is a sweet creamy dessert made from red beans with coconut milk, sweet potatoes, butter, sugar, cinnamon, nutmeg and raisins. This dessert is especially popular at Easter.
Jalao — round sweets made from coconut flakes with honey.
Memelos — also known as churumbeles and coquitos. These are tiny cake pops made from grated coconut with cream and topped with a thin layer of crunchy caramel.
Jalea de batata — sweet potato pudding.
Majarete is a corn pudding made from fresh corn, corn starch, milk, vanilla and cinnamon. Some Dominicans also add coconut milk and nutmeg.
Palitos de coco (Palitos de coco) — candies made from coconut flakes boiled with condensed milk. Ready sweets are formed into small balls and covered with simple sugar syrup.
Polvorones are round vanilla cookies coated with powdered sugar.
Morir Soñando is a popular Dominican orange juice drink with milk and sugar.
Mabi (Mabí) — juice from colubrine bark or fruit, sometimes fermented, sometimes spiced.
Jugo de avena is an oat juice made from stewed oatmeal with milk, water, cinnamon, cloves and sugar. In the Dominican Republic, ginger and orange zest are also added.
Chocolate de mani — hot chocolate based on peanuts.
Jugos Naturales — freshly squeezed fruit juices. Passion fruit juice is especially popular.
Batida De Lechoza — papaya puree with concentrated milk. The consistency is more like a smoothie.
Rum and beer are especially popular among alcoholic beverages.
Ponche — eggnog, very popular at Christmas.
Punche de Malta — Maltese cocktail with ice cubes and condensed milk
Mama Juana is an alcoholic drink made from rum, red wine and honey. Infused in bottles with tree bark and herbs.
Batidas — Brazilian cocktails are very popular in the Dominican Republic.
Table setting and etiquette
As in Spain, the biggest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera (La Bandera), which means «flag» in translation. Usually consists of rice, red beans and meat (beef, chicken, pork or fish), sometimes accompanied by a salad.
Locrio is a traditional Dominican rice dish similar to pilaf or Spanish paella.