Bacalao Guisado (Dominican Salt Cod Stew)
Bacalao is a staple across the Caribbean, and in Dominican kitchens, we turn it into a rich, savory guiso that’s full of flavor. Once it’s properly desalted, it cooks down tender with peppers, onion, and tomato into a dish that was made for white rice.
Table of Contents
Ingredients
2 bags bacalao (salted cod or pollock filets)
2 tbsp cooking oil
1 tsp garlic paste
1 tbsp sofrito
1 yellow onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
2 tbsp tomato paste
2 cups water
1 tsp black pepper
1 tsp vinegar
3 small potatoes, boiled & diced (optional)
2 tsp chicken bouillon (optional, adjust to taste)
Fresh cilantro
Step-by-Step Instructions
Step 1: Desalt the Bacalao
Soak the salted cod overnight in water to remove excess salt.
The next day, discard the water.
Rinse the fish under cold water 4–5 times.
Shred the fish by hand and set aside.
Alternative method:
Boil the bacalao for 30 minutes, rinse with cold water 2 times, then shred.
Step 2: Build the Guiso
In a pan over medium heat, add oil.
Add garlic paste, sofrito, sliced onion, and bell peppers.
Stir and let soften.
Add tomato paste and mix into the vegetables.
Pour in 2 cups water and stir until the tomato paste fully breaks down.
Add black pepper and vinegar.
Step 3: Finish the Dish
Add shredded bacalao to the pan and stir to combine. (Optional) If using potatoes:
Boil 3 small potatoes for 15 minutes.
Drain, dice, and add them to the bacalao now.
Cover and cook for 5 minutes on medium heat.
Taste.
If under salted, add chicken bouillon and stir.Add fresh cilantro.
Cover and cook for 10 more minutes.
Notes from My Kitchen
Always taste before adding bouillon — bacalao can still hold salt.
Potatoes stretch the dish and make it heartier.
This pairs beautifully with white rice or guandules con coco.
