Bacalao con Huevo [Video+Recipe] Codfish with Egg

Learn 3 ways to make bacalao con huevo, a codfish egg dish that is part of our Lenten gastronomic traditions.

Course Dinner, Lunch

Cuisine Caribbean, Dominican

Keyword bacalao con huevo dominicano, chayote recipe, chocho recipe, christophine recipe, tayota recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 228kcal

Author Clara Gonzalez

Rinse the bacalao to wash off as much salt as possible. Peel and cut tayotas or potatoes into quarters (if you want to add either, this is optional).
Place bacalao (and tayota or potato) in a large pot. Boil in a gallon [4 l] of water until the tayota or potato is tender (20 - 25 mins), and the bacalao flakes off – remove whichever cooks first if it doesn't happen simultaneously. Remove the pot from the heat and discard the water.
Taste the bacalao, if it still is too salty, submerge in clean water and let it rest for half an hour. Cool everything to room temperature.

Remove the skin and core of the tayotas, as well as any of the fibrous parts around the pit. If you used potatoes, peel them. Cut into either into cubes.
Remove the skin and bones of the bacalao. Shred into spoon-sized pieces.

Heat the oil over medium-low heat in a large pan.
Add onion and cook and stir until it starts to become translucent. Add garlic, and cook and stir for 30 seconds. Add bell pepper and tomato. Cook and stir for 2 minutes. Add tayota (or potato) and bacalao, cook, and stir until everything is well mixed and heated through.
Pour in eggs, cook stirring until the eggs set. Season with salt and pepper to taste.

Sprinkle with parsley. Remove from the heat and serve.
See serving suggestions above the recipe.

Be careful to remove all the fish bones when you're cleaning the bacalao.