Bakiou Stobá (Salt Cod Stew) is a traditional Bonaire recipe for a classic stew of salt cod in a tomato base with onions, celery and green bell pepper. The full recipe is presented here and I hope you enjoy this classic Bonaire version of: Salt Cod Stew (Bakiou Stobá).
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Salt Cod Stew is a popular seafood stew prepared on the Antillean islands of Curaçao, Aruba and Bonaire.
Ingredients:
500g (1 pack) of salt cod (bacalao)
1 onion, finely chopped
2 green bell peppers, diced
2 tomatoes, diced
1 celery stick, diced
2 garlic cloves, minced
1 tbsp butter
2 tbsp oil
Method:
The night before, wash the stockfish/salt cod/bacalau under running water to remove any excess surface salt. Place in a large bowl, cover with plenty of water and set aside to soak over night (change the water at least 2 times during this period).
The following day, drain the fish, rinse thoroughly then place in a large saucepan with the garlic. Bring to a boil and cook for about 20 minutes, until the fish is tender. Drain the fish then rinse under cold water until it can be handled. Remove any skin then cut the fish into bite-sized chunks. Rinse once more then pat dry with kitchen paper.
When ready to cook, place a frying pan over medium heat. Add the oil and use to fry the salt cod pieces until golden brown. Take off the heat and set aside.
In a separate pan, heat the butter with 1 tbsp water until foaming. At this point add the onion, bell peppers, tomatoes and celery. Fry, stirring, for about 4 minutes then add in the fried salt cod. Bring to a simmer and cook for about 3 minutes until everything is warmed through (add a little more water as necessary).
Typically this stew is served with mashed pumpkin, tutu or funchi.
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