Bacalao Guisado Dominicano | Salted Cod with White Rice
This bacalao guisado con arroz blanco is saucy, savory, and full of classic Dominican home flavor. The bacalao cooks in a rich tomato sauce and is served with fluffy white rice and creamy ensalada rusa.
💛 At La Cocina de Keesha studio, Chef Internacional Misael prepared this traditional Dominican plate for us. It’s comforting, colorful, and one of those meals that immediately feels like home.
If you love traditional Dominican dishes, try my Dominican Pollo Guisado, Asopao de Camarones, or Fried Salami and Tostones next.
How to Desalt Bacalao
Salted cod needs to be desalted before cooking. Rinse it well, then soak it in cold water for several hours or overnight, changing the water a few times. Drain and shred before adding it to the sauce.
How to Store
Store the bacalao, rice, and ensalada rusa separately in the fridge for up to 3 days. Reheat the bacalao and rice gently, adding a small splash of water if needed.
Tips & Tricks
- Desalt the bacalao first: Taste it before cooking to make sure it isn’t too salty.
- Don’t add salt too early: The bacalao may already provide enough.
- Let the sauce cook down: This gives the tomatoes, peppers, and onions more flavor.
- Chill the ensalada rusa: It tastes even better after some time in the fridge.
Bacalao Guisado Dominicano with White Rice
Ingredients
- 1½ lb salted cod, desalted and shredded 680g
- 3 Tbsp vegetable oil
- 1 Large onion
- 3 garlic cloves, minced or crushed
- 2 medium tomatoes, chopped
- ½ red bell pepper, chopped or sliced
- 2 Tbsp vinegar
- ¼ tsp black pepper
- 2 Tbsp fresh parsley, chopped
- salt, only if needed at the end
For the White Rice
- 2 cups long-grain white rice
- 2½ cups water
- 1 Tbsp vegetable oil
- ½ tsp salt, optional
Instructions
Make the Bacalao Guisado
- First, make sure the salted cod has already been desalted and shredded. If it still tastes very salty, rinse it again and drain it well.
- Next, heat the vegetable oil in a large pan over medium heat. Add the onion and cook until it starts to soften.
- Then, add the garlic, tomatoes, and red bell pepper. Stir everything together and let it cook for a few minutes, until the tomatoes begin to break down.
- Next, stir in the tomato paste, vinegar, and black pepper. Let it cook into the vegetables so the sauce gets richer and deeper in color.
- Then, add the shredded bacalao to the pan and gently stir it into the sauce.
- After that, lower the heat and let it simmer for about 8 to 10 minutes, stirring here and there so it doesn’t stick.
- Finally, add the chopped parsley. Taste before adding salt, since the bacalao may already have enough. Add just a little if it needs it.
Make the White Rice
- First, rinse the rice until the water runs mostly clear.
- Next, add the water, oil, and salt to a pot and bring it to a boil.
- Then, stir in the rice and let it cook uncovered until most of the water has absorbed.
- After that, lower the heat, cover the pot, and let the rice steam for about 15 to 20 minutes, until tender.
- Finally, fluff the rice with a fork and keep it warm until serving.
Video
