Stewed Bacalo Served In Puerto Rican Canu Recipes

BACALAO GUISADO (STEWED COD FISH)

Steps:

• Soak the bacalao for 24 hours, changing out the water 2-3 times.
• Add the soaked bacalao and yucca (or potato) into a pot filled with cold water. Bring the pot to a boil and cook until the yucca (or potato) is fork tender. Drain the pot, and break the bacalao into large chunks. Cut the yucca into large chunks.
• In a large pot heated to medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.
• Add the sliced peppers and onions, saute for 4-5 minutes, until they're softened but no browned.
• Add the tomato sauce, oregano, sazon, olives and water.
• Toss in the cooked bacalao and yucca or potato.
• Stir the whole mixture together and let it simmer on low for 10 minutes, to allow the flavors to blend. Add salt and pepper to taste, if needed.
• Sprinkle the bacalao guisado with 1/4 cup of chopped cilantro, and serve!

PUERTO RICAN PRAWNS WITH LOBSTER-YUCCA MOFONGO AND SOFRITO BROTH

Steps:

• Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot.
• Heat 2 tablespoons Achiote Oil in a skillet and saute the lobster meat until just warm. Remove from pan and place on a clean plate. Cover the lobster with plastic wrap and keep warm while preparing the yucca.
• Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes. When the yucca is ready, place in a bowl and add the remainder of the Achiote Oil and the garlic. Season with salt and pepper and toss to distribute all ingredients evenly. Mash the yucca until there is an even red color throughout the mixture. Add the warm lobster to the yucca and fold together. Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold. Remove the mofongo from the mold by turning the mold upside down and tapping gently. Repeat this procedure with remaining yucca mixture. You should have 4 pilon shaped mofongos. Place on a plate, wrap in plastic, and keep warm while preparing the prawns.
• For the prawns, heat olive oil in a large saute pan. Season the prawns with salt and pepper and cook 30 seconds per side. Add 4 cups of the Sofrito Broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes. To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo. Ladle broth over mofongo and serve immediately.
• Heat the olive oil in a 2-quart saucepot. Add the annatto seeds and remove from heat. Let steep at room temperature for 4 hours. Strain oil into a glass container. Keeps for up to 1 month.
• Heat the achiote oil in a saucepan. Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly. Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth. Remove from heat, stir in cilantro, and serve.

PUERTO RICAN FISH STEW (BACALAO) RECIPE - (4/5)

Steps:

• 1.Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. 2.Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using). Tips & Notes Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.

EASY BACALAO - PUERTO RICAN FISH STEW

Steps:

• Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
• Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
• Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.