Guanimes Con Bacalao (Puerto Rican Corn Dumplings with Codfish Stew)

Posted by On April 24, 2017 0 Comment
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Guanimes Con Bacalao - Puerto Rican Corn Dumplings with Codfish Stew - Puerto Rican Recipes - Caribbean Recipes

Bacalao / Puerto Rican Codfish Stew

The popular Puerto Rican dish Guanimes Con Bacalao consists of coconutty and slightly sweet corn dumplings similar to tamales, served with mouthwatering, savory codfish stewed in a tomato-based sauce. Corn flour, coconut milk, honey, and just a pinch of ground spice are combined to make the guanimes, which are wrapped in banana leaves and gently simmered until soft. To make the flavorful bacalao guisao, codfish is simmered in tomato sauce, onions, bell pepper, and a little sofrito. Just unwrap a warm and steamy guanime and ladle over some bacalao and you have a delicious meal suitable for any time of day.

FOR THE GUANIMES (BOILED CORN DUMPLINGS)

  • 2 cups corn flour
  • ¼ tsp ground anise
  • 1 cup coconut milk
  • ½ cup honey
  • 1 tsp salt
  • Banana sheets, for wrapping
  • Cooking twine

FOR THE BACALAO GUISAO (CODFISH STEW)

  • 2-3 lbs codfish, fresh or salted
  • 4 large spanish onions, sliced
  • 6 medium tomatoes, chopped
  • 1 green bell pepper, sliced
  • 1 4 oz can tomato sauce
  • 3 tbsp olive oil
  • 2 tbsp sofrito
  • 1 packet sazón

MAKE THE GUANIMES

  1. Combine the corn flour, anise, coconut milk, and honey in a medium bowl.
  2. Cut banana sheets into 8 large rectangles, rinse them, and blot dry.
  3. In the center of each sheet, spoon a little mixture. Roll up the ends and tie closed with a little cooking twine.
  4. Fill a large pot 3/4 full with water, add salt, and bring to a boil. Reduce to a gentle simmer and add the guanimes. Simmer for 45 minutes to an hour.
  5. Unwrap and serve hot with bacalao.

MAKE THE BACALAO

  1. If using salted codfish, soak it overnight in cold water, then boil for about 10 minutes and drain to remove the excess salt content. Taste and boil again in fresh water if it is still very salty.
  2. Remove the bones from the codfish and flake into small peices.
  3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and pepper. Sauté until the onions are tender and translucent.
  4. Add the tomatoes and remaining olive oil. Cook for 5 minutes.
  5. Stir in the remaining ingredients. Bring to a simmer, cover, and let simmer for 10-15 minutes.
  6. To serve, ladle over or serve alongside the unwrapped guanimes.

Adapted from El Boricua.

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