Portuguese•comfort
Salt Cod (Bacalao) with Potatoes over Rice
Servings: 4Prep Time:15 minutes + overnight soakingCook Time:20 minutes
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1 tbsp 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 clove garlic (minced)
- 2 to matoes (diced)
- 1 tbsp tomato paste
- 1 cup water
- 2 cup rice grains + water to cook
- 1 tbsp chopped fresh parsley
- 1 lb salt cod (bacalao, soaked overnight (see note below))
Instructions
- 1
The night before, cover the bacalao with cool water and refrigerate.
- 2
Drain the bacalao, rinse with fresh water. Cut into 1" pieces.
- 3
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.
- 4
In the meantime, cook the rice according to package instructions. Serve the stew over rice.