Bacalao Guisado (Codfish Stew)

Bacalao Guisado (Codfish Stew)

6 reviews, 4.5 star(s). 67% would make again

Ready in 20 minutes

This dish is so easy to make and very delicious.


16 oz Bacalao (Codfish Fillets); boned salted
1 medium Onion; sliced
1 4-oz can tomato sauce; Goya
1 Green pepper; sliced
1 big tomato; sliced or cut into pieces
2 tablespoons Olive oil
1 packet sazon

Original recipe makes 4



Rinse the Bacalao(fillets) to remove the excessive salt and tear into pieces. Place in saucepan and boil until tender and breaks apart with a fork. Drain and break the fillets into small pieces with a fork and set aside. In pan heat oil and saute onions and green peppers. Add tomatoes, fillets, sazon and tomato sauce. Add 1/2 cup of water and simmer covered over low heat until bubbly.

Alert editor   

Bacalao goes good with green bananas and white rice. yummy!

Calories Per Serving: 183 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The original Bacalao Guisado does not use sazón Goya, the original ingredient is aceite de achiote
Odasor 2y ago

Goya sazon is not available everywhere. I have no access to that here. What does it consist of? Can you provide ingredients or a recipe that is more readily available? One packet of sazon: How much salt, pepper, garlic powder, red pepper, other spices, etc. does that consist of?
scubasinger 5y ago

Alvavega 5y ago

It was a good simple recipe that saved my day. I have bought the bacalao the day before; knew what I wanted, but did not have a recipe. This recipe saved the day. By the way, I did not have a green pepper, but did have a yellow one. Wow, I ate bacalao and guineos verdes! Thank you!
Robe 6y ago

Just like mom used to make back home Guayanilla, Puerto Rico. Thanks i knew the recipe but forgot. Thanks for keeping it BORICUA!!!!!!!!11
enyce176 6y ago

Thank you so much for putting a traditional recipe up. My grandmother taught me how to make this when i was a young girl but i haven't made it in so long that i wasn't sure of the ingredients. every other recipe i found on the web added to many ingredients that i was sure my grandmother never used....koodoos to you for sticking to Tradition.
msmarlene17 6y ago

You can serve the Bacalao over some green bananas and white rice. The Bacalao taste even better the day after. [I posted this recipe.]
iluv2c00k 7y ago

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