Are you craving a truly authentic taste of Puerto Rico? Then look no further! This Bacalao a la Puerto Rican recipe is a celebration of simple ingredients transformed into a deeply flavorful and satisfying dish. Perfect for a weeknight dinner or a special occasion, this recipe is surprisingly easy to make, even for beginner cooks. Get ready to transport your taste buds to the sun-drenched shores of the Caribbean with this delicious, healthy meal!
Ingredients:
- 1 pound salted cod (bacalao), desalted (see instructions below)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro, for garnish
- 6-8 olives, for garnish (optional)
- 1 teaspoon adobo seasoning
- 1/2 teaspoon salt (or to taste)
Desalting the Cod:
Before you begin, it's crucial to properly desalt the bacalao. This process usually takes 24-48 hours, depending on the saltiness of the cod.
- Rinse the cod under cold water to remove any excess surface salt.
- Submerge the cod in a large bowl filled with cold water. Change the water at least three times over 24 hours, or more frequently if the water tastes very salty.
Instructions:
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and sauté until softened, about 5-7 minutes. Stir in the garlic and adobo seasoning, cooking for another minute until fragrant.
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Add the Cod and Remaining Ingredients: Add the desalted cod, diced tomatoes (with their juices), water, oregano, cumin, pepper, and salt to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 20-25 minutes, or until the cod is tender and flakes easily.
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Serve and Enjoy: Once cooked, gently flake the cod with two forks. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and olives (if using). This dish pairs perfectly with white rice and tostones (fried plantains).
Quick Cooking Tips for a Delicious Dish:
- Don't rush the desalting process! Insufficient desalting will result in an overly salty dish.
- Adjust the spices to your liking. Feel free to experiment with other spices like achiote paste for a deeper color and flavor.
- For a richer flavor, consider adding a sofrito base to the pot before sautéing the vegetables.
- Leftovers are great! This dish tastes even better the next day, making it ideal for meal prepping.
Variations:
- Add some heat: Include a diced jalapeño or a dash of your favorite hot sauce for a spicier kick.
- Add vegetables: Feel free to add other vegetables like carrots, potatoes, or zucchini.
- Make it a stew: Thicken the sauce by stirring in a tablespoon of cornstarch mixed with a little cold water at the end of cooking.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Protein: High
- Fat: Moderate
- Carbohydrates: Low to Moderate
This Bacalao a la Puerto Rican recipe offers a delightful culinary experience, showcasing the vibrant flavors of Puerto Rican cuisine. It's a simple yet impressive dish that’s sure to become a family favorite. Enjoy this easy recipe and the delicious taste of home!