Bacalao Guisado (Codfish Stew)
This dish is so easy to make and very delicious.
- Preparing Time: 5 minutes
- Total Time: 20 minutes
- Served Person: 4
fish fillet
light
savory
spanish
simple and easy
stew
bacalao
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 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
- Carbohydrate 7.2389 g
- Cholesterol 48.16 mg
- Fat 7.719875 g
- Fiber 1.93925004899502 g
- Protein 21.27555 g
- Saturated Fat 1.127305 g
- Serving Size 1 1 Serving (250g)
- Sodium 211.6025 mg
- Sugar 5.29964995100498 g
- Trans Fat 0.484455 g
- Calories 183 calories
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.
