Bacalao Guisado (Codfish Stew)

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4 Servings
Bacalao spanish
Fish fillet Light Savory spanish Simple and easy stew Bacalao

16 oz. Bacalao (Codfish lets) boned salted
1 medium on sliced
1 can 4oz.ato sauce-Goya
1 Green per sliced
1 big ato sliced or cut into pieces
2 tablespoons of ve oil
1 packet of sazon

Rinse the Bacalao(fillets) to remove the excessive salt and tear into pieces. Place in saucepan and boil until tender and breaks apart with a fork. Drain and break the fillets into small pieces with a fork and set aside. In pan heat oil and saute onions and green peppers. Add tomatoes, fillets, sazon and tomato sauce. Add 1/2 cup of water and simmer covered over low heat until bubbly.


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