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Fish, Americas

Bacalao guisado with rice

Bacalao guisado is desalted salt cod stewed with peppers, tomatoes, olives and capers, served with rice, Dominican style. For 4 people, it takes 50 minutes, it's easy to make, and it costs €3.70 per serving. The key to success is soaking the salt cod the day before, or the dish turns out too salty.

Tonight, a Dominican style stewed salt cod with tomatoes, peppers and olives, served with rice for the sauce.

Bacalao guisado with rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Flaked salt cod turns tender in a thick tomato sauce, sharpened by green olives and capers, while the peppers add crunch and color. Oregano brings a light Mediterranean note that pairs well with the plain white rice served alongside to soak up the sauce. It's a fish dish that feels different from a grilled fillet, milder than a curry, and more flavorful than a plain seared piece of fish.

This is the kind of dish to plan for a weeknight once the cod has soaked, or a Sunday if you want to take your time. Kids generally take well to the flaked texture, which feels less intimidating than a whole fillet, and the mild olive sauce isn't too sharp for them. Just factor in the soaking time the day before, the actual cooking stays quick and doesn't need constant watching.

The ingredients

4 people

Fish counter

  • Desalted salt cod 600 g

Fruits and vegetables

  • Red bell peppers 2
  • Onions 2
  • Garlic 3 cloves

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Green olives 80 g
  • Capers 1 tbsp
  • Dried oreganooften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Rinse the salt cod, then flake it into large pieces, removing the skin and bones.

    Taste a raw piece to check the salt level before moving on.

  2. Cook the onions, peppers cut into strips and garlic in the olive oil until soft. 12 min

    Cover the pan at first, the vegetables release water and won't brown too fast.

  3. Add the tomatoes, oregano and pepper, and simmer until you get a thick sauce. 12 min

    Don't add salt, the cod and olives bring enough on their own.

  4. Slide the cod, olives and capers into the sauce and let it simmer covered. 12 min

    Stir gently so the cod doesn't break apart into crumbs.

  5. Meanwhile, cook the rice in salted water, then serve it alongside the cod. 11 min

    The rice is there for the sauce, spoon a generous ladleful over it.

Our tips to get it right

  • Buy salt cod that's already desalted at the fish counter if you're short on time, but still taste it before cooking to be sure.
  • Cut the peppers into thin strips rather than large chunks, they'll cook faster and blend better into the sauce.
  • If the sauce looks too thin at the end, let it simmer uncovered a few more minutes to thicken it up.

The variations

  • Swap the salt cod for fresh cod if you can't find salted fish, cutting the fish cooking time down to about 5 minutes.
  • For a fish free version, replace the cod with cooked chickpeas added at the same time as the olives.
  • For picky kids, scoop the olives and capers out of their portion before serving, the tomato sauce stays mild without them.

What to serve it with

  • Plain rice to soak up the sauce
  • Bread slices for dipping
  • Avocado salad as a starter

Storage

Bacalao guisado keeps for 2 days in the fridge in a sealed container, stored separately from the rice. It freezes well without the rice, for up to 2 months. Reheat gently in a pan or over low heat so the fish doesn't toughen.

Questions about this dish

How do you properly desalt salt cod?

Soak it in the fridge for 24 hours in plenty of cold water, changing the water three times. Taste a small raw piece before cooking to make sure it isn't too salty anymore.

Can you make this dish ahead of time?

Yes, the pepper and tomato sauce can be made the day before and reheated. Add the cod at the last moment so it stays tender and doesn't fall apart too much.

Can you substitute the green olives?

Black olives work too, giving a milder, less salty flavor. Just avoid adding extra salt to the dish if you go that route.

Is this dish good for kids?

Yes, the flaked texture of the fish is usually well received by kids. You can remove the olives and capers from their plate if those flavors bother them.

How long does it take to make a Dominican style stewed salt cod with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Dominican style stewed salt cod with rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Dominican style stewed salt cod with rice cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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