Bacalao salted dried cod is the defining ingredient in traditional Puerto Rican fish stew but salted cod must be soaked overnight and rinsed several times in cold water before it can be used. We opt for fresh fish in this quick version. Serve with crusty bread rolls to soak up the juices.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Mari's Cooking | 2024-03-25 22:00:19 |  9,217 Views |
Puerto Rican Bacalao Guisao' (Guisado) | Stewed Salt Fish
Scott Rosenbaum is a Minneapolis chef who has worked as a chef for Kitchen Window Wilde Roast Café and Let's Cook Culinary and Events. Scott is a longtime culinary educator and now runs his own catering business.
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