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    Home » Recipes » Fish and Seafood

    Panamanian salted cod stew with potatoes

    Published: Mar 30, 2021 by Nadja Belgrave · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Try this delicious Panamanian style salted cod stew with potatoes (Bacalao con papas), perfect for Lent or Easter or whenever you prefer. You find cod all year round so you can enjoy it whenever you like 😉.

    a pot with cod and potatoes decorated with culantro

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my policy and more about affiliate links. 

    In Panama, cod (bacalao as its name in Spanish) is commonly found in its salt-preserved state. With this, tasty recipes are made such as cod fritters (torrejitas de bacalao), rice with cod, and even one pot.

    This recipe reminds me of everything my grandmother cooked with cod, and luckily my mother learned, and well, she shared the recipe.

    Many people are intimidated to cook it, but it’s easy to prepare.

    What takes the longest is the part where you must remove the salt, so if you are going to prepare this recipe follow the guide’s steps on how to desalt the cod. It gives you tips for buying cod as well.

    Jump to:
    • 📋 Ingredients for the recipe
    • Substitutions
    • 📝 How to make the recipe? – Step by Step
    • Storage & reheating tips
    • Serving Suggestions
    • Panamanian salted cod stew with potatoes

    📋 Ingredients for the recipe

    To prepare this recipe, you will need shredded desalted cod (the star of the recipe), potatoes, and tomato sauce. You’ll use oil, curry, onion, garlic, sweet peppers, black pepper, and culantro for the sauce.

    In the recipe card, you will have the complete measurements of each of these ingredients.

    top view of the ingredients for making salted cod stew

    As for utensils, we will use a small pot, a large frying pan, a spatula, a potato peeler, a chopping board, and a knife.

    Now that we have all the ingredients and utensils, then let’s get started.

    Substitutions

    • Potato: You could use baby potatoes or replace them entirely with carrots if you prefer. If you substitute it, you get a low-carb version or a stewed cod version.
    • Oil: Any oil you have works, but preferably one with a neutral flavor. You could use coconut oil that would change the flavor a bit, but it goes well with curry.
    • Sweet peppers: if you can’t get this, a bell pepper works perfectly.
    • Garlic: you could use those that are already minced (2 teaspoons) or powdered (1 teaspoon).
    • Tomato puree or passata: you could use tomato sauce and replace it with the same amount. If you have tomato paste, use one (1) tablespoon, and you will have to add approximately ½ cup of water to obtain that consistency. You could even use fresh diced tomatoes.

    📝 How to make the recipe? – Step by Step

    Preparation

    The first thing you are going to do is cut the vegetables. Finely chop the garlic, onion, culantro, and sweet peppers. If you prefer to have larger pieces, it is also an option.

    These vegetables are the sauce base, so it does not matter much the size you cut them. They’ll provide flavor.

    💡 Tip: You can always keep some onion, peppers, culantro, and minced garlic in the fridge. It works for this and any other stew or stir-fry recipe you need. You can also use a food processor to chop them up.

    Then proceed to wash, peel and cut a medium potato into cubes about 1 inch long. If you prefer, you can cut it smaller in both ways they work.

    The smaller you cut the potatoes, the faster they cook.

    top view of chopped ingredients (potato, onion, culantro, chili peppers, garlic)

    Cooking

    Step 1: In a small pot, add enough water to cover the potatoes. Add the salt and potatoes. Bring the water to a boil over high heat. Once it comes to a boil, lower the heat and cook until soft, about 10 minutes.

    Step 2: To verify that they are ready, use a knife. If it goes in and out without resistance, they are perfect. Remove from the pot and reserve.

    top view of pot with potatoes in boiling water

    Now, we start to prepare the sauce. The sauce is the base of the dish and what gives the cod its unique flavor.

    Step 3: In a large skillet over medium heat, add the oil and heat. Then add the onions and sauté for 3 minutes.

    Step 4: Add the garlic, culantro, and sweet peppers and continue sautéing for three (3) more minutes. Your kitchen will smell spectacular. Add the curry powder (secret ingredient), black pepper, and mix everything.

    top view of frying pan with sautéed vegetables and curry
    Step 4
    top view of pan with sauteed vegetables, curry and tomato puree
    Step 5

    Step 5: Add the tomato sauce and keep mixing everything.

    💡 Tip: If you prefer a little more sauce, you can add a bit more tomato puree and a little water.

    Step 6: Now add the shredded cod and the previously parboiled potato. Mix with the rest of the ingredients. If you see that the sauce is a bit dry, you can add a splash of water and let it cook for 5 to 10 minutes.

    Adding the water helps all the flavors blend and the cod to take on its particular taste and color.

    top view of pan with sauteed vegetables, adding cod and potatoes
    Step 6
    top view of pan with salted cod and potatoes
    Step 7

    Step 7: Once time is up, you can turn off the heat and serve. If you like, at this time, you can add a little spicy sauce and enjoy!

    Related: See other seafood recipes for Easter.

    Storage & reheating tips

    Storage: Once cool, you can store it in the fridge in an airtight food container for up to 3 days.

    Reheat: You can heat it in a pan or use the microwave. If it’s a little dry, you can add a little extra water before heating it.

    Serving Suggestions

    • Salted cod with potatoes is traditionally served with white rice and fried sweet plantain slices, aka tajadas.
    • If you prefer not to eat rice, you can eat it alone or add some sautéed carrots or vegetables, cooked yam (ñame), parboiled green banana, or even cauliflower rice which will give you a perfect low-carb alternative.
    • You can serve it with a cassava mash, or if you prefer, fried.
    • Decorate it and serve it with a hard-boiled egg; they make a good combination.
    • Serve it also with coconut rice.

    If you tried the Panamanian salted cod stew with potatoes recipe or any other recipe at Nashi Food, don’t forget to rate ⭐️⭐️⭐️⭐️⭐️ the recipe and leave me a comment below! I love knowing about your cooking experience.

    Panamanian salted cod stew with potatoes

    una olla con bacalao con papas decorado con culantro
    Print Recipe
    5 from 6 votes
    Try this delicious Panamanian style salted cod stew with potatoes (Bacalao con papas), perfect for Lent or Easter or whenever you prefer. You find cod all year round so you can enjoy it whenever you like.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Caribbean, Panamanian
    Servings: 4 servings
    Calories: 209kcal
    Author: Nadja Belgrave
    Prevent your screen from going dark

    Ingredients

    • 2 garlic cloves
    • ½ onion, medium
    • 8 sweet peppers
    • 3 culantro leaves
    • 1 potato, medium (223g)
    • ½ teaspoon salt
    • 1 tablespoon olive oil
    • ½ teaspoon curry powder
    • ¼ teaspoon black pepper
    • ½ cup passata (tomato puree)
    • 2 cups cod, desalted and shredded (321 g)

    Utensils

    • a small pot
    • a large frying pan
    • a spatula
    • a potato peeler
    • a chopping board
    • a knife

    Instructions

    Prep

    • Finely chop the garlic, onion, culantro, and sweet peppers. If you prefer to have larger pieces, it is also an option.
    • Wash, peel and cut a medium potato into cubes about 1 inch long. If you prefer, you can cut it smaller.

    Cooking

    • In a small pot, add enough water to cover the potatoes. Add the salt and potatoes. Bring the water to a boil over high heat. Once it comes to a boil, lower the heat and cook until soft, about 10 minutes.
    • Prick the potatoes with a knife, if it goes in and out without resistance, they are ready. Remove from the pot and reserve.
    • In a large skillet over medium heat, add the oil and heat. Then add the onions and sauté for 3 minutes.
    • Add the garlic, culantro, and sweet peppers and continue sautéing for three (3) more minutes. Add the curry powder (secret ingredient), black pepper, and mix everything.
    • Add the tomato sauce and keep mixing everything.
    • Now add the shredded cod and the previously parboiled potato. Mix with the rest of the ingredients. If you see that the sauce is a bit dry, you can add a splash of water and let it cook for 5 to 10 minutes.
    • Once time is up, you can turn off the heat and serve. If you like, at this time, you can add a little spicy sauce and enjoy!

    Video

    Notes

    Tip: If you prefer a little more sauce, you can add a bit more tomato puree and a little water.
    Substitutions:
    • Potato: You could use baby potatoes or replace them entirely with carrots if you prefer. If you substitute it, you get a low-carb version or a stewed cod version.
    • Oil: Any oil you have works, but preferably one with a neutral flavor. You could use coconut oil that would change the flavor a bit, but it goes well with curry.
    • Sweet peppers: if you can’t get this, a bell pepper works perfectly.
    • Garlic: you could use those that are already minced (2 teaspoons) or powdered (1 teaspoon).
    • Tomato puree or passata: you could use tomato sauce and replace it with the same amount. If you have tomato paste, use one (1) tablespoon, and you will have to add approximately ½ cup of water to obtain that consistency. You could even use fresh diced tomatoes.

    Nutrition

    Nutrition Facts
    Panamanian salted cod stew with potatoes
    Amount Per Serving
    Calories 209 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Cholesterol 51mg17%
    Sodium 371mg16%
    Potassium 1022mg29%
    Carbohydrates 18g6%
    Fiber 3g13%
    Sugar 5g6%
    Protein 24g48%
    Vitamin A 2183IU44%
    Vitamin C 93mg113%
    Calcium 44mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Share it on Instagram mention @nashifood or tag it #nashifood!

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    Reader Interactions

    Comments

    1. Vivian Marin

      May 19, 2021 at 5:42 pm

      I’m so happy that I found your blog. Love it. Thank you so much Nadja!

      Reply
    2. Barry Kaintz

      July 10, 2021 at 8:58 am

      I’ve tried and made Puerto Rican salted cod fish stew many times. I’m going to make the Panamanian salted cod fish stew. Some of the ingredients used in the stew are different from each other. But I personally like to try different foods from all over the world. Thanks for your recipe.

      Reply
    3. Verona Russell

      July 14, 2021 at 2:40 pm

      I am from Barbados and was amazed that you made this dish the same way we Barbadians make it. You also have my family’s last name. That was also a pleasant surprise.

      Reply
    4. iriejelry

      July 20, 2021 at 9:05 am

      Salted cod is expensive here in South Florida. I think I will try this with fresh fish instead. Something hardy that will stand up to being stewed.

      Reply
    5. Natalie

      March 30, 2022 at 10:19 am

      Interesting dish. I never tried this before. Looks delicious. I will save your recipe and give it ago. Thanks for sharing!

      Reply
    6. Colleen

      March 30, 2022 at 11:30 am

      I really love a fish stew and this version looks delicious. I’ll definitely give this recipe a try. Thanks for sharing!

      Reply
    7. Freya

      March 30, 2022 at 2:15 pm

      I love salt cod and how it changes as soon as you soak it, like a little miracle!

      Reply
    8. Brianna May

      March 31, 2022 at 12:41 pm

      This stew was absolutely delicious! I will definitely be making it again.

      Reply

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    Hola, I'm Nadja! I'm the writer, recipe developer, and photographer behind Nashi Food. I share Panamanian & Latin recipes made EASY, so you can fit them into your busy schedule ~ even when it's just 2 people! I will make sure that You can still enjoy the Latin food you love and connect with.

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