Salt Cod (Bacalao) With Potatoes Over Rice
Transport yourself to the coastal towns of Portugal with this flavorful and comforting Salt Cod Stew recipe. Tender salt cod simmered with potatoes, bell peppers, and a medley of aromatic vegetables in a luscious tomato-based broth, creating a satisfying dish that pairs perfectly with fluffy rice. Get ready to enjoy a taste of Portugal right in your own kitchen with this easy-to-follow recipe.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- 1 large russet potato, peeled and cut into 1/2" dice
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 tablespoon tomato paste
- 1 cup water
- 2 cups rice grains + water to cook
- 1 tablespoon chopped fresh parsley
- 1 pound salt cod (bacalao), soaked overnight (see note below)
Instructions
- The night before, cover the bacalao with cool water and refrigerate.
- Drain the bacalao, rinse with fresh water. Cut into 1" pieces.
- Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.
- In the meantime, cook the rice according to package instructions. Serve the stew over rice.
Cook Time
20M
Prep Time
PT15M
Yield
4
Nutrition
- Calories: 771 kcal
- Carbohydrate Content: 90 g
- Protein Content: 80 g
- Fat Content: 7 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 172 mg
- Sodium Content: 8017 mg
- Fiber Content: 4 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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