Bacalao Con Tomate Recipe

Cooking Directions

• STEP 1.Soak the salted codfish in water for 24 hours, changing the water every 6 hours to remove the excess salt.
• STEP 2.Drain the codfish and cut it into small pieces.
• STEP 3.In a large skillet, heat olive oil and sauté onions and garlic until golden brown.
• STEP 4.Add the tomatoes, tomato paste, and seasonings to the skillet. Cook for 10 minutes, stirring occasionally.
• STEP 5.Add the codfish to the skillet and cook for another 10 minutes, until the fish is cooked through and the flavors are well combined.
• STEP 6.Serve the Bacalao con Tomate hot with crusty bread or rice.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to soak the codfish for the recommended time to remove the excess salt.
• You can add olives or capers for an extra burst of flavor.
• Garnish with fresh parsley for a pop of color and freshness.

Storage and Serving

• Bacalao con Tomate can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or microwave until heated through.
• Serve with crusty bread or rice for a complete meal.