Ingredients

Puerto Rican Stewed Salted Cod with Coconut Polenta

Funche

  • Full-Fat Coconut Milk,2,Cups,,chaokoh-coconut-milk,
  • Coarse Ground Cornmeal,6,Tablespoons,,coarse-corn-meal,
  • Sugar,1, Tablespoon,,white-sugar,
  • Kosher Salt,1,Teaspoon,,,
  • Unsalted Butter,1,Tablespoon,,,

 

Bacalao Guisado

  • Boneless Skinless Salted Cod,1,Pound,,,
  • Whole Milk and Water,,,For Soaking,,
  • Yellow Onion,1,Large, Sliced,,
  • Garlic,5,Cloves,Minced,,
  • Cubanelle Pepper,1,, Sliced,,
  • Red Pepper,1,, Sliced,,
  • Ají Dulce (small sweet peppers),6,, Sliced,,
  • Culantro,3,Leaves,Chopped,inca-foods-culantro-paste,
  • Cilantro,3,Leaves,Chopped,,
  • Bay Leaves,2,,,turkish-bay-leaves,
  • Lemon,2,,Juiced,,
  • Pimento-Stuffed Spanish Olives,5,, sliced,,
  • Tomato Paste,1,Tablespoon,,hlthpunk-pure-tomato-double-concentrate-tomato-paste-tube-5-3-oz,
  • Spanish-Style Tomato Sauce,1, 8 oz Can,,,
  • Coriander Seeds,1,Teaspoon, Toasted and Crushed,whole-indian-coriander,
  • Dried Oregano,1,Teaspoon,,daphnis-and-chloe-sea-isle-oregano-2oz,
  • Dried Thyme,1,Teaspoon,,dried-thyme,
  • Red Pepper Flakes,1,Pinch,,crushed-red-chile-flakes,
  • Kosher Salt and Pepper,,, To Taste,,
Expand All
Add All

Bacalao Guisado con Funche (Puerto Rican Stewed Salted Cod with Coconut Polenta)

Bacalao Guisado is a traditional Puerto Rican stew of salted cod simmered in a fragrant spiced tomato broth. Chef César Pérez serves his rendition of Bacalao Guisado over funche, a creamy cornmeal polenta made with rich, slightly sweetened coconut milk. 

Written By César Pérez | Sep 16, 2021

Ingredients

Puerto Rican Stewed Salted Cod with Coconut Polenta

Funche

  • Full-Fat Coconut Milk,2,Cups,,chaokoh-coconut-milk,
  • Coarse Ground Cornmeal,6,Tablespoons,,coarse-corn-meal,
  • Sugar,1, Tablespoon,,white-sugar,
  • Kosher Salt,1,Teaspoon,,,
  • Unsalted Butter,1,Tablespoon,,,

 

Bacalao Guisado

  • Boneless Skinless Salted Cod,1,Pound,,,
  • Whole Milk and Water,,,For Soaking,,
  • Yellow Onion,1,Large, Sliced,,
  • Garlic,5,Cloves,Minced,,
  • Cubanelle Pepper,1,, Sliced,,
  • Red Pepper,1,, Sliced,,
  • Ají Dulce (small sweet peppers),6,, Sliced,,
  • Culantro,3,Leaves,Chopped,inca-foods-culantro-paste,
  • Cilantro,3,Leaves,Chopped,,
  • Bay Leaves,2,,,turkish-bay-leaves,
  • Lemon,2,,Juiced,,
  • Pimento-Stuffed Spanish Olives,5,, sliced,,
  • Tomato Paste,1,Tablespoon,,hlthpunk-pure-tomato-double-concentrate-tomato-paste-tube-5-3-oz,
  • Spanish-Style Tomato Sauce,1, 8 oz Can,,,
  • Coriander Seeds,1,Teaspoon, Toasted and Crushed,whole-indian-coriander,
  • Dried Oregano,1,Teaspoon,,daphnis-and-chloe-sea-isle-oregano-2oz,
  • Dried Thyme,1,Teaspoon,,dried-thyme,
  • Red Pepper Flakes,1,Pinch,,crushed-red-chile-flakes,
  • Kosher Salt and Pepper,,, To Taste,,
Expand All
Add All
Directions

Funche

  1. Over medium heat, bring coconut milk, sugar, and salt to a simmer.
  2. Slowly add in cornmeal, whisking continuously. 
  3. Continue whisking until funche has thickened to an oatmeal consistency. 
  4. Remove from heat and whisk in pat of butter. Serve immediately.

Bacalao Guisado

  1. Soak cod in equal parts cold water and milk in refrigerator. Change liquid halfway through. 
  2. If cod is still too salty to taste, cover in a pot with cold water and bring to a boil. Drain and taste. Continue this process until desired saltiness is achieved. Flake cod and set aside.
  3. In a pan, heat olive oil over medium heat. Add all ingredients except for cod and sauté for 5 minutes.
  4. Gently fold in cod and reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally. 
  5. Serve over funche.