Panamanian salted cod stew with potatoes

una olla con bacalao con papas decorado con culantro

5 from 33 votes

Panamanian salted cod stew with potatoes

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

Cook Time20

Total Time30

Course: Main Course

Cuisine: Caribbean, Panamanian

Servings: servings

Calories: 209kcal

Author: Nadja Belgrave

Equipment

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

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)

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