Salt Cod (Bacalao) With Potatoes Over Rice
In this flavorful recipe, tender salt cod is simmered with a colorful mix of diced vegetables and fragrant herbs, creating a satisfying stew that is perfect for a cozy dinner. The bacalao is soaked overnight for the best texture and flavor, then combined with tomatoes, onions, and garlic to create a rich and savory dish. Served over a bed of fluffy rice, this comforting meal is sure to warm both body and soul.
— 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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