Bacalao Guisado with Tomato and Peppers

Ingredients

• 500g (1.1 lb) salted cod fillets, soaked and desalted 500g (1.1 lb) salted cod fillets, soaked and desalted
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers (red and green), sliced 2 bell peppers (red and green), sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Soak the salted cod fillets in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. 2.
   Drain the cod and pat it dry with paper towels. Cut it into bite-sized pieces.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and sliced bell peppers. Sauté until they become soft and translucent.
4. 4.
   Add the minced garlic and cook for another minute until fragrant.
5. 5.
   Stir in the diced tomatoes, paprika, saffron threads, and bay leaf. Season with salt and pepper.
6. 6.
   Gently place the cod pieces into the pan, making sure they are submerged in the sauce. Cover the pan and simmer for about 15-20 minutes, or until the cod is cooked through and flakes easily.
7. 7.
   Remove the bay leaf and garnish with fresh parsley.
8. 8.
   Serve the Bacalao Guisado hot with crusty bread or rice.

Treat your ingredients with care...

• Salted cod — Soaking the cod for 24 hours is crucial to remove excess salt and rehydrate the fish. Be sure to change the water every 6 hours to achieve the best results.
• Saffron threads — To enhance the flavor and color of the dish, crush the saffron threads slightly before adding them to the sauce. This will release their aromatic compounds.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• Serve the Bacalao Guisado with a side of sautéed vegetables or a fresh green salad for a complete meal.
• If you prefer a smoother sauce, you can blend the tomato and pepper mixture before adding the cod.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different types of bell peppers for added color and flavor variety.

Serving advice

Serve the Bacalao Guisado in shallow bowls, allowing the flavorful sauce to surround the tender cod pieces. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the visual appeal, arrange the cod pieces on top of the sauce and sprinkle some additional saffron threads on the dish. Serve with a side of crusty bread or rice to complete the presentation.