Puerto Rican Chinese-style Bacalao Guisado

Ingredients

In this Puerto Rican Chinese adaptation of Bacalao Guisado, we incorporate Chinese spices and flavors to create a unique fusion dish. The addition of soy sauce, ginger, and Chinese five-spice powder adds an exciting twist to the traditional Puerto Rican recipe, resulting in a delightful blend of two distinct culinary traditions. We alse have the original recipe for Bacalao guisado, so you can check it out.

• 500g (1.1 lb) dried salted cod fish, soaked and desalted 500g (1.1 lb) dried salted cod fish, soaked and desalted
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon sofrito (Puerto Rican seasoning blend) 1 tablespoon sofrito (Puerto Rican seasoning blend)
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 cup pitted green olives 1 cup pitted green olives
• 1 cup water 1 cup water
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Cooked white rice, for serving Cooked white rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the dried salted cod fish in water overnight, changing the water several times to remove excess salt. Once desalted, drain and rinse the fish.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Stir in the sofrito, Chinese five-spice powder, and ground ginger. Cook for another minute to allow the flavors to meld together.
4. 4.
   Add the diced tomatoes, tomato paste, soy sauce, and pitted green olives to the skillet. Stir well to combine.
5. 5.
   Gently place the desalted cod fish into the skillet, ensuring it is fully submerged in the sauce. Add water if needed to cover the fish.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for about 20-25 minutes, or until the fish is tender and flakes easily with a fork.
7. 7.
   Once cooked, remove the skillet from the heat. Garnish with fresh chopped cilantro.
8. 8.
   Serve the Puerto Rican Chinese-style Bacalao Guisado over a bed of fluffy white rice.

Treat your ingredients with care...

• Dried salted cod fish — Soaking the fish overnight and changing the water several times is crucial to remove excess salt and rehydrate the fish properly. This step ensures a balanced flavor and pleasant texture in the final dish.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of red pepper flakes or a chopped chili pepper to the sauce.
• Serve the Bacalao Guisado with a side of fried plantains for a delicious contrast of flavors.
• For a heartier meal, add diced potatoes to the skillet along with the other vegetables.

Serving advice

Serve the Puerto Rican Chinese-style Bacalao Guisado over a bed of fluffy white rice. Garnish with fresh chopped cilantro for added freshness and color.

Presentation advice

To enhance the presentation, place a few slices of lime or lemon on the side of the plate. The vibrant citrus colors will add visual appeal to the dish.