The Stewed Salt Cod is a popular dish in our culture. It is mainly served on a plate accompanied with a starchy fruit (Panas) or tropical root vegetables (Yautía, Yuca and Ñame). When the fresh caught cod fish (white fish) is dried and coated with salt, it is referred to as Salt Cod. The Spanish term for the dried and salted cod fish is Bacalao.
In order to consume this fish, we must first desalt, cook and shred the salt cod. This produces a delicate texture and a milder fish taste. When our special blend of herbs and vegetables is then added to the shredded salt cod, you will create the many different layers of flavors and texture to this dish.
Today we purchase the authentic salt cod or Salted Pollock fillets to prepare this dish. The Pollock is also a member of the cod fish family. I, however, prefer the Salted Pollock fillets due to the reduction of the food preparation time. Even though you still need to desalt, cook and shred the Salted Pollock fillets, you eliminate, however, the skin and bone removal process that is required when using the authentic salt cod.
Let’s Start Preparing the Stewed Salt Cod!
You will need a pound of shredded salt cod.
Click on this link to learn How to Desalt, Cook and Shred Salt Cod.
In a skillet, heat olive oil and add minced garlic and sofrito.
Our Sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauce. Therefore, it is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma. Today the puréed herbs and vegetables that is prepared in advance for future use is commonly referred to as “Sofrito.” If you do not want to make a large batch of sofrito, then here is an easy recipe on How to Make Sofrito for a Single Meal
Now we are ready to add the tomato sauce and seasoning envelopes with coriander and annatto to give this dish some color and flavor!
The seasoning envelopes with coriander and annatto are now sold at regular supermarkets. However, click on this link for more information regarding the seasoning envelope as well as a method of creating your own Special Blend of Seasonings.
Peel and thinly slice an onion and add to skillet.
We Are Ready to Start Stewing the Salt Cod!
Stir the onions until they are completely coated with the tomato-oil based sauce. Simmer for approximately 5 minutes.
Add the shredded salt cod to skillet.
Stir shredded salt cod until completely coated with the tomato-oil based sauce.
Click on the button below to watch my YouTube video on How to Make Stewed Salt Cod!
Recipe and Nutritional Facts
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An easy and delicious recipe for stewing salt cod that is served on a plate accompanied with root vegetables.
- 1 pound salted pollock fillets, desalted, cooked and shredded
- 1 cup extra virgin olive oil
- 2 tablespoons sofrito
- 2 seasoning envelopes with coriander and annatto
- 2 garlic cloves, minced
- 1 medium onion, peeled and thinly sliced
- 2 tablespoons tomato sauce
- Heat oil in a skillet. Add sofrito, seasoning envelopes, garlic, tomato sauce and onions to the skillet.
- Stir all the ingredients until the onions are completely coated with the tomato-oil based sauce.
- Simmer for 5 minutes.
- Add the shredded pollock fillets and stir completely until coated evenly with the tomato-oil based sauce.
- Simmer for 15 minutes, stirring occasionally.
- Serve with boiled breadfruit or root vegetables.
See video and food blogging post on how to desalt, cook and shred salt cod.
- Category: Lunch and Dinner
- Cuisine: Puerto Rican
Keywords: Stewed Salt Cod