Bacalao Guisado
Stewed Salted Cod Fish

4 Servings


1 lb —cod fish

1/4 cup —tomato sauce

1 packet —Sazón

2 Large —Bay Leaves

1 Tablespoon —Sonia’s 


1/2 teaspoon —black pepper

1/2 Tablespoon —Dried 


1 Small –Red Onion, sliced

2 Small –Bell Peppers, sliced

2 Tablespoons –Sliced 

Olives with Pimientos

1 cup –Water (1/2 cup at a 


1 medium –Eggplant, cut 

into chunks

Tomatoes –optional 

(not included in

 the macros below)

  1. Add water to a large bowl and let the salted cod sit in it for at least 1 hour.
  2. In a small pot of boiling water, transfer the cod. Boil over medium-high heat, until fork tender. Then drain and set it aside.
  3. In a large pot, add the sofrito, bell peppers, onion, tomato sauce and tomatoes (if you are using them). Stir and allow to cook for 3-5 minutes over medium heat.
  4. Add Cod, sazón, bay leaves, oregano, black pepper, olives and 1/2 cup of water. Stir and allow to simmer for 5-10 minutes over medium-low heat. –Feel free to add more water. I add 1/2 cup at a time until I get the sauce to where I like it.
  5. After the 5-1`0 minutes, I add more water or just leave it alone. Turn off the burner and set it aside.
  6. Lastly, boil the eggplant chunks over medium-high heat until fork tender, not mushy! 
  7. Drain and serve with Stewed Cod over top! Enjoy!

Sonia's Sofrito Link to Recipe

Tips / Suggestions "This Cod is amazing over AVOCADOS!"--SoniaLee


Keto With Lee

Bacalao Guisado

Stewed Salted Cod Fish

Nutrition Facts

** Please note: These Macros are estimates according to the ingredients I used. ***

Macros -Without Tomatoes