Let me take you up to the beautiful mountains of Puerto Rico with this traditional Puerto Rican Bacalao recipe!
What is bacalao?
Bacalao, or salted cod fish, (today I’m using salted pollock) holds a special place in the hearts of many Puerto Ricans. To me its nostalgic flavor brings so much comfort to my heart.
A little history on Puerto Rican Bacalao!
Bacalao has a very interesting history that spans centuries and continents. The tradition of preserving cod fish with salt dates back to ancient times. During the age of exploration, Spanish and Portuguese sailors brought salted cod on their voyages to the New World, where it became a crucial ingredient in colonial cuisines.
In Puerto Rico, bacalao became a beloved dish, adapted and infused with local ingredients and flavors.
As a child, I remember the excitement I would get when I knew my mother was making bacalao for dinner! I would look forward to a heaping plate of yucca, malanga, name, green plantains and green bananas smothered with oil and bacalao 🤤
Making Bacalao
I always find it necessary to mention that when it comes to Puerto Rican cuisine, there are so many different variations of making a dish. So, of course there are so many different ways to make bacalao.
I don’t even make bacalao the same way everytime! Sometimes I make it with only olive oil and onions, while other times I add tomato sauce. It really all depends on what I’m craving. Today I’m sharing one of several of my recipes for making this traditional Puerto Rican delight!
Puerto Rican Bacalao
Print Recipe
Equipment
- 1 pan
- 1 Pot
- 1 spatula
- 1 strainer
Ingredients
- 1 bag Goya Bacalao Frozen
- 1 cup Olive Oil
- 1 Onion
- 3 cloves Garlic
- 2-3 tbs Sofrito
- Pepper to taste
Optional ingredients
- Fresh Cilantro
- 1/4 Green Pepper
- 1/4 Red Pepper
Instructions
Desalt Bacalao
- Remove all the salt from the bacalao by rinsing the fillets under water several times.
- Place one pot of water on the stove and bring to a boil.
- Add the Bacalao fillets to the water and let boil for 10 minutes.
- Drain Bacalao and shred with a knife
Making the bacalao
- Place one cup of olive oil in a pan at medium heat.
- Add onions, garlic, sofrito and peppers and sauté for 1-2 minutes.
- Add the bacalao to the pan and mix well everything very well.
- Let everything cook on the stove at medium-low heat, covered for 5 minutes or less (depending on the desired texture of the veggies)
- Once bacalao is cooked serve over root vegetables like yucca, malanga, name, green bananas, green plantains, bread fruit etc.
Video
Notes
Now it’s your turn to give this Puerto Rican classic a try! make sure to let me know how you like it 🤗
