Mexican Bacalao Navideño

Enjoy this Mexican Bacalao Navideño, a flavorful and comforting cod stew perfect to serve for Christmas.

📝 Ingredients

• 2.2 lb salted cod fish (bacalao)
• 1 lb baby potatoes (read notes)
• 14 oz fire-roasted peppers (cut into strips)
• 2 lb tomatoes
• 1 cup tomato sauce
• 2 large onions (sliced)
• 1 cup stuffed green olives
• 1/3 cup cappers
• 1/2 cup blanched almonds (roughly chopped)
• 1 cup extra virgin olive oil
• 1 bunch parsley
• 2 garlic cloves (minced)
• dried oregano
• 10 chiles güeros (read notes)

👨‍🍳 Instructions

1. 1The day before, rinse bacalao under cold water, place in a bowl, and fill with water until covered.
2. 2Soak for 1 hour, then rinse again the fish and place to soak in water. Repeat this step 3 more times.
3. 3Place the fish in a bowl and cover it with water.
4. 4Cover the bowl with cling film and place it in the fridge to rest overnight.
5. 5Next day, rinse and drain the bacalao, then shred it with your hands. Place in the fridge until needed.
6. 6Roast tomatoes on a griddle until their skin is shriveled and lightly blistered (read notes).
7. 7Allow to cool down and then peel them, remove the seeds, and dice them. Place in a bowl along with the juices.
8. 8In a large cooking pan heat the extra virgin olive oil over medium heat.
9. 9Add onions and garlic, then cook for 5 minutes making sure they don't brown.
10. 10Stir in the roasted tomatoes and tomato sauce. Season with pepper and oregano and bring to a simmer. Cook for 20 minutes on low heat stirring from time to time.
11. 11Mix in the bacalao fish along with potatoes, cappers, olives, almonds, chiles güeros, parsley, and bell peppers.
12. 12Pour about 1 ½ cups of water and cook over medium heat for 40 minutes, stirring occasionally.
13. 13Adjust salt to taste, mix in oregano, and turn off the heat.
14. 14Allow the stew to rest for a couple of hours before serving.