Salt Cod (Bacalao) with Potatoes over Rice Recipe
Servings: 4Prep Time:15 minutes + overnight soakingCook Time:20 minutes
Ingredients
- 1 tablespoon olive oil
- 1 large russet potato peeled and cut into 1/2" dice
- 1 bell pepper diced
- 1/2 onion diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 to matoes diced
- 1 tablespoon tomato paste
- 1 cup water
- 2 cups rice grains + water to cook
- 1 tablespoon chopped fresh parsley
- 1 pound salt cod bacalao, soaked overnight (see note below)
Instructions
- The night before, cover the bacalao with cool water and refrigerate.
- Drain the bacalao, rinse with fresh water. Cut into 1" pieces.
- Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.
- In the meantime, cook the rice according to package instructions. Serve the stew over rice.
Nutrition
Calories: 771kcalCarbohydrates: 90gProtein: 80gFat: 7gSaturated Fat: 1gCholesterol: 172mgSodium: 8017mgPotassium: 2251mgFiber: 4gSugar: 4gVitamin A: 1748IUVitamin C: 57mgCalcium: 226mgIron: 5mg
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