Bacalao con Papa (Codfish with Potato a la Dominicana)

Bacalao con Papa Recipe (Codfish & Potato a la Dominicana): an example of how exotic ingredients ended up being very common elements of Dominican cuisine. This is the traditional Friday dish during lent in our country.

Salted codfish is known as a food in most of the Caribbean, probably brought by sailors who used this method of  preservation to transport fish from across the ocean, making it popular across the Caribbean islands.

Bacalao con Papa Recipe (Codfish & Potato a la Dominicana): an example of how exotic ingredients ended up being very common elements of Dominican cuisine. This is the traditional Friday dish during lent in our country.

Back in the days when the Catholic church mandated its followers to abstain from meat on Fridays this dish was almost the official dish of abstention days, later on it was popular during lent and it has now simply become part of our everyday cuisine.

Buen provecho!

Aunt Clara

Bacalao con Papa Recipe (Codfish with Potato a la Dominicana)
 
Prep time
Cook time
Total time
 
Bacalao con Papa Recipe (Codfish & Potato a la Dominicana): an example of how exotic ingredients ended up being very common elements of Dominican cuisine. This is the traditional Friday dish during lent in our country.
Author:
Serves: 6 servings
Ingredients
  • 2 lb [0.9 kg] of salted dried codfish
  • 1 lb [0.48 kg] of potatoes.
  • ½ a gallon of water (plus a cup)
  • 2 tablespoons of olive oil
  • 1 small red onion, cut into thin slices
  • ¼ cup of seeded olives, sliced
  • 2 green bell peppers, diced into cubes
  • 4 plum tomatoes, cut into quarters
  • 1 teaspoon of crushed garlic
  • 1 cup of tomato sauce
  • 1 teaspoon of salt (or more, to taste)
Instructions
  1. Soak the codfish in abundant water overnight, or at least two hours.
  2. Boil the codfish and potatoes in half a gallon of water till tender. Flake the codfish and peel and dice the potatoes, reserve.
  3. In a pot heat the oil over medium heat. Cook and stir the onion, olives, bell pepper, tomatoes, and garlic until the onions become transparent. Add 1 cup of water and simmer over low heat for 3 minutes. Add the codfish and tomato sauce, stir.
  4. Add 1 cup of water and the potatoes, simmer over low heat for 10 minutes.
  5. Season with salt to taste.
  6. Serve with with moro de habichuelas, chenchén or rice of your choice.

Comments

  1. Sonia Hakim

    Querida Tia Clara:

    Esta es su amiga, Sonia. Espero que usted y su familia se encuentre bien.

    Trate de imprimir la receta de “Bacalao a La Criolla” y no pude. Seria usted tan gentil de mandarmela por email para que la pueda imprimir? Si puede, la prefiero en ingles ya que la comparto con amistades que solo hablan ingles.

    Muchas gracias por adelantado. Que Dios la bendiga.

    Sonia

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