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.
Course Dinner, Lunch
Cuisine Dominican, Latino
Keyword bacalao dominican, bacalao dominicano, bacalao recipe dominican, how to cook bacalao recipe
Prep Time 3hours
Cook Time 1hour
Total Time 4hours
Author Clara Gonzalez
2lb[0.9 kg] of salted dried codfish
1lb[0.48 kg] of potatoes
2tablespoonsof olive oil
1small red onion, cut into thin slices
1tablespoonof crushed garlic
2green bell peppers, cut into strips
¼cupof pitted olives, sliced or whole, as you like
1cupof water(Aside from all the water for washing and boiling)
1teaspoonof salt(or more, to taste)
Desalting codfish: Rinse the codfish in running water, scrubbing off as much surface salt as possible. Soak the codfish in abundant water overnight, or at least two hours. Change the water at least once if you leave it overnight.
Boiling: Place the codfish in a big pot, and add about a gallon (2.5 l) of water in it. Boil over medium-low heat until the codfish starts flaking, top off water as needed to maintain a similar level as when it started. This may take 30 to 60 minutes, depending on the freshness and quality of the fish. Once the bacalao is flaking, add potatoes and boil until fork-tender. Remove from the heat and the water. Taste the fish, it should be pleasantly salty, but not excessively so. If it is still too salty you will have to soak in clean water for about an hour. If OK, set both aside until the fish is at room temperature.
Prep fish: Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin.
Cooking: In a pot heat the oil over medium-low heat. Cook and stir the onion until it becomes translucent. Add garlic and cook stirring until it's heated-through. Add parsley, bell pepper, olives, and tomatoes. Cook stirring until they are heated. Add the codfish and potatoes. Stir to mix. Pour in tomato sauce and water, mix to combine. Lower the heat, cover, and simmer until the sauce has thickened (5 to 10 minutes). Taste and season with salt if needed (probably not). Remove from the heat.
Serving: Serve with with moro or chenchén, and some avocado slices.
Keep an eye on the pot when the bacalao is boiling, as it may overboil (just like milk) if the temperature is too high.If you use tomato paste instead of tomato sauce, add an extra cup of water when you add the tomato paste.