About this recipe: A fish stew that's packed full of delicious flavours. Salted cod fish is simmered with potatoes, onions, eggs, capers, olives, red peppers and raisins in a tomato sauce.
Can be found in Mediterranean or Carribean speciality shops.
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Excellent tasty recipe! I didn't put the raisins in - didn't fancy them, but added Guindillas (Spanish hot peppers). I may be wrong but thought that saying "Ready in 9 hours 15 mins" may put people off from cooking it and it's more accurate to say "1 hour 15 mins plus soaking of salted cod" - which I soaked for 48 hours, changing water 3 times each day. We did have to add a bit of salt on serving, but that's easier than it being over salty. I will definitely be making this again! Muchas gracias! - 30 Apr 2015
I feel like I just came back from my mom's kitchen in Puerto Rico! Let me tell you about this dish. It's heaven on Earth. I love the flavors and the different textures of this dish. If you don't like fish, you'd still like this. It is not "fishy". If you don't like raisins, you won't know they are there. They give a hint of sweetness to every bite. The capers and olives a hint of tanginess and a bit of saltiness, just enough to make it wonderful. You can serve this with a side of white rice or with some boiled roots (like yuca, malanga, yautia...etc) OR just do like I am doing right now...eat a bowl of it by itself before it dissapears. Thanks Milly! - 08 Oct 2010 (Review from Allrecipes US | Canada)
I must add that due to the overfishing of cod over the years, it is easier to find salted pollock (another white fish) sold as 'salted cod'. The term 'salted cod' has become a generic term for salted white fish. Pollock is less expensive, comes in convenient boned filets and works fine for this recipe. The flavor is less intense, but this might be a positive for those who didn't like salted cod because of that. - 16 Jul 2010 (Review from Allrecipes US | Canada)