Stewed Bacalo Served In Puerto Rican Canu

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Salted cod
1		Onion - diced
1/2		Green bell pepper - finely diced
1/2		Red bell pepper - finely diced
1/2		Yellow bell pepper - finely diced
2		Tomatoes - diced
1 tablespoon	15ml	Garlic - minced
1/2 cup	118ml	White wine
1 1/2 cups	355ml	Tomato juice
1/4		Parsley - chopped
1/4		Cilantro - chopped
1 teaspoon	5ml	Crushed red pepper
2		Eggs
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Ripe sweet plantains - peeled, and
		Sliced in half lengthwise making sure not
		To cut all the way through
1/2 cup	118ml	Vegetable oil

Recipe Instructions

Cook cod in water until it becomes soft. Change the water at least 3 times to make sure that it is not too salty.

In a pan saute onions, peppers, tomatoes and garlic and deglaze with the wine. Add tomato juice and cook for 15 minutes, then add the cod and heat thoroughly. Season with parsley, cilantro and crushed pepper. Add the eggs and mix in until it is thoroughly cooked. Season with salt and pepper to taste and set aside.

Fry the plantains in preheated vegetable oil. Place the plantains on a serving platter and fill in with bacalao.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1A11) - from the TV FOOD NETWORK

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