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Bacalao Guisado // Puerto Rican Cod Stew (Paleo, Whole30, Wahls Protocol)
THE CURIOUS COCONUT26Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. bacalao (salt cod or fresh cod)
- 1 1/2 lb. peeled yuca (frozen works well or other desired starch, potatoes, malanga, taro, etc.)
- 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. sofrito (recipe below)
- 2 cloves garlic (large, minced)
- 1 red bell pepper (sliced)
- 1 yellow onion (or white, diced)
- 1/4 cup Manzanilla olives (sliced)
- 1 1/2 tsp. dried oregano
- 2 tsp. salt (unrefined)
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. turmeric powder
- 1 bay leaf
- 1 lime (juice of)
- 30 oz. tomato sauce (plain, /strained tomatoes, I use a box of this)
- 1 cup water (or broth, optional, to thin to desired consistency)
- 1 cup cilantro (packed, lower stems removed)
- 1/2 cup culantro (packed, lower 2-3" of stems removed - use extra cilantro if you can't find culantro)
- 1 head garlic (cloves peeled)
- 1 Tbsp. fresh oregano (minced, or 1 tsp dried)
- 1 tsp. salt (unrefined)
- 2 red bell peppers (stems and seeds removed)
- 8 peppers (ajies dulces, use 1 additional red bell pepper if unavailable)
- 1/2 white onion (or yellow)
- 1 Tbsp. extra-virgin olive oil
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