Bacalao Guisado (Salted Codfish Stew)
2 tablespoons annatto oil or olive oil
1/2 cup Basic Sofrito
6 plum tomatoes, diced
1 cup tomato sauce
2 pounds bacalao (salt codfish), boiled 15 minutes, drained, rinsed, drained again,
2 bay leaves
1 large white onion, sliced
1 teaspoon salt or Homemade Dry Adobo Seasoning
1 teaspoon black pepper
1 teaspoon dried oregano, crushed
1 tablespoon capers
1 packet sazon
2 potatoes, peeled, diced, boiled until tender
Heat oil in skillet.
Add sofrito, tomatoes, and tomato sauce.
Cook over medium heat 5 minutes.
Add remaining ingredients and cook over low heat for 15 minutes.
Puerto Rican Recipes