Dominican Bacalao Guisado (Stewed Saltfish) with Rice
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Ingredients
- 350 g salt cod (saltfish)
- 2 tbsp sofrito (shop-bought)
- 400 g chopped tomatoes
- 1 green pepper, sliced
- 300 g long grain rice
Method
- 1
Soak the salt cod overnight in cold water, changing the water once or twice, then drain and flake into pieces.
- 2
Fry the sofrito and sliced green pepper in a little oil for 5 minutes.
- 3
Add the chopped tomatoes and simmer for 10 minutes.
- 4
Stir in the flaked salt cod and simmer for a further 6-8 minutes until hot through.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the stewed saltfish.
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