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I've been perfecting my bacalao fish stew for years, and it's become a family favorite. This hearty dish combines tender salted cod with potatoes, tomatoes, and aromatic spices. It's perfect for chilly evenings or when you're craving something comforting. Don't let salted cod intimidate you – it's easier to work with than you might think. Once you try this stew, you'll understand why it's a staple in many coastal cuisines. Let's dive into making this flavorful, satisfying meal together.
Ingredients for Delicious Bacalao Fish Stew
- Salted cod (bacalao): Soaked overnight to remove excess salt, providing a unique flavor and texture to the stew.
- Potatoes: Adds heartiness and thickness to the stew, creating a satisfying and filling meal with a soft texture.
- Onion: Enhances the savory base of the stew, adding depth of flavor and sweetness when sautéed with garlic.
- Garlic: Infuses the stew with a pungent and aromatic flavor, complementing the other ingredients for a rich taste.
- Canned tomatoes: Provides a tangy and slightly sweet base for the stew, adding acidity and depth to the overall flavor.
- Fish stock: Enhances the seafood flavor of the stew, adding richness and depth to the broth for a savory taste.
- Paprika: Adds a smoky and slightly spicy flavor to the stew, complementing the fish and tomatoes with a warm kick.
- Olive oil: Used for sautéing the aromatics and creating a flavorful base for the stew, adding richness and depth.
- Parsley: Adds a fresh and herbaceous note to the stew, brightening the flavors and providing a pop of color.
Read more: Persian Fish Stew Recipe
Essential Tools for Making This Stew
- Knife: To chop the onion, garlic, and parsley for the stew.
- Large pot: To cook and simmer the stew with all the ingredients.
Bacalao Fish Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 500 g salted cod (bacalao) soaked overnight and drained
- 2 large potatoes peeled and diced
- 1 large onion chopped
- 3 cloves garlic minced
- 400 g canned tomatoes diced
- 1 cup fish stock
- 1 tsp paprika
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp parsley chopped, for garnish
Read more: Southern Fish Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and garlic, and sauté until softened.
- 3. Add the diced potatoes and cook for a few minutes.
- 4. Stir in the paprika and black pepper.
- 5. Add the canned tomatoes and fish stock. Bring to a boil.
- 6. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- 7. Add the soaked and drained salted cod. Simmer for another 10 minutes.
- 8. Garnish with chopped parsley and serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Brazilian Fish Stew Recipe
Can You Make Bacalao Fish Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
When making this stew, try adding a splash of white wine for a subtle depth of flavor that complements the saltiness of the cod.
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