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Main Dishes

Bacalao Guisado


  • 2-3 lb cod fish, fresh or salted, FLAKED
  • 4 large spanish onions, sliced
  • 6 medium tomatoes, chopped
  • 1 green pepper, sliced
  • 1 4-oz can tomato sauce
  • 3 tbsp olive oil
  • 1 tbsp sofrito
  • 1 packet Sazon


Heat 1 tbsp olive oil in in a large skillet.Add sliced onions and green peppers.Cook until onions are tender. Add tomatoes and remainder off olive oil. Cook for 5 minutes.Mix in remaining ingredients. Bring to a simmer, cover, and let simmer for 10-15 minutes.<

**NOTE: If using salted cod fish, you MUST either soak the fish overnight in cold water OR boil the fish to remove the excess salt BEFORE cooking.

Recipe sent by: Cassandra Arroyo from Massachusetts

My Fav Recipe Book

Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.


Did You Know?

Puerto Rico was first enumerated by the U.S. Census Bureau for the U.S. War Department in 1899. Puerto Rico has been included as part of the decennial census since 1910. The Census Bureau conducted the first economic census in Puerto Rico in 1909.