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Jessica T. Brown

Basque-Style Fish Stew

This Puerto Rican salted cod stew is a nutritious, protein-rich, and fiber-filled one-pot meal that combines traditional flavors with easy preparation. With heart-healthy olive oil and wholesome ingredients, it’s perfect for satisfying family dinners or meal prep. Layering ingredients makes for a visually appealing and richly flavored dish that pairs well with rice or boiled root vegetables.
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Prep Time 30 minutes
Cook Time 35 minutes
(for soaking codfish) 8 hours
Total Time 9 hours 5 minutes
Servings: 8
Course: Main Dish
Cuisine: Puerto Rican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound salted codfish
  • 4 medium potatoes cut into thick slices
  • 2 medium onions thinly sliced
  • 4 large hard-boiled eggs sliced
  • 2 teaspoons capers
  • 2 large garlic cloves minced
  • ¼ cup pitted green olives
  • 1 4-ounce jar roasted red bell peppers, drained
  • ½ cup golden raisins
  • 1 large bay leaf
  • 1 8-ounce can tomato sauce
  • ½ cup extra virgin olive oil
  • 1 cup water
  • ¼ cup white wine

Equipment

  • 1 Large Stockpot
  • 1 Colander
  • 1 Sharp Chef’s Knife
  • 1 Wooden Spoon
  • Measuring Cups and Spoons Set

Method
 

  1. Prepare the Salted Cod: Begin by soaking the salted codfish in approximately 2 quarts of cold water. Change the water every two to three hours for a total of 8 hours to gradually remove the excess salt and soften the fish. After soaking, drain the cod and cut it into bite-sized pieces.
  2. Assemble the First Layer: In a large pot, create the first layer by placing half of the sliced potatoes evenly on the bottom. Follow with half of the cod pieces, then layer half of the sliced onions, and then half of the sliced hard-boiled eggs. Sprinkle half of the capers and minced garlic evenly over the top. Add half of the green olives and roasted red peppers. Finish this layer with half of the golden raisins, then gently place the bay leaf on top.
  3. Add Sauces and Oil: Pour half of the tomato sauce and half of the olive oil over this layered mixture, allowing the liquids to seep through the layers for rich flavor infusion.
  4. Repeat the Layering: Repeat the exact layering sequence with the remaining potatoes, cod, onions, eggs, capers, garlic, olives, roasted peppers, and raisins—this time without adding a bay leaf.
  5. Add Liquids and Cook: Carefully pour the water and white wine over the layers, ensuring you do not stir or disturb the arrangement. Cover the pot with a tight-fitting lid and bring the mixture to a gentle boil over medium heat.
  6. Simmer to Perfection: Once boiling, reduce the heat to medium-low and let the stew simmer uncovered for about 30 minutes, or until the potatoes become tender and all flavors meld together beautifully.

Notes

  • The key to tender, flavorful cod is the long soaking process, which removes excess salt and helps soften the fish for a better texture in the stew.
  • This dish pairs wonderfully with steamed white rice or boiled root vegetables such as yucca or green bananas for a traditional Puerto Rican meal.
  • For extra richness, drizzle some additional olive oil over each serving and add a fresh slice of avocado on the side.
  • Leftovers keep well and taste even better the next day as flavors continue to develop.
  • If you prefer a spicier kick, add a small amount of finely chopped fresh chili or hot sauce during layering.