History and Culture
The Dominican Republic is one of the countries with the highest import and consumption of cod, generally salted for preservation. This product comes from Europe, with Norway being the main exporting country. The most common way to prepare it is stewed, and it is often served with potatoes, scrambled eggs, and other ingredients. Price fluctuations directly influence consumption volume, with working-class communities being the biggest consumers. In rural areas and towns with predominantly working-class populations, it is common to serve it with root vegetables or, at times, with mangu.
Stewed cod is closely linked to Lent and Holy Week in the Dominican Republic, especially among Catholic Christians who refrain from eating meat on Wednesdays and Fridays during that period. It is one of the most representative dishes of these dates, and some researchers consider it a ritual dish. Dominican cuisine during Lent is very diverse and includes both savory and sweet preparations.
As for its history, researchers note that when Catholics were forbidden to eat meat on Fridays and during Lent, fish became the required alternative. Before Christopher Columbus arrived in the New World, salted fish could already be preserved for long periods and eaten anywhere. This dish came to the country with the Spanish and has remained a staple of Creole cooking, appreciated by all social classes.
Regarding the relationship between Norwegian cod and the Dominican Republic, the Norwegian Seafood Council reported in 2023 that for more than fifty years Dominican gastronomy has been linked with Norwegian gastronomy through the consumption of cod in millions of Dominican homes.
Oystein Valanes, the Council’s director for the Dominican Republic, stated that for more than five decades Dominicans have made Norwegian cod their own as a truly national dish, which has led to the creation of many traditional recipes and other more versatile ones. He also highlighted that it is a very popular fish on Dominican tables, easy to prepare, and highly nutritious for families.
Fruit vinegar
60 ml
It can be apple flavored or according to preference.
Pepper
1/4 tsp.
Optional.
Tomato paste
2 tbsp
Bungalu tomato
4 units
Cubanelle chili
1 unt.
Red pepper
1 unit
Water
500 ml
To soak the cod and use it in the preparation.
Cilantro
1 sprig.
Cod
1 lb
Vegetable oil
60 ml
Salt
-
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Oregano
1/2 tsp
Dried, roasted or ground.
White onion
-
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Potatoes
1 lb
Garlic
28 g
Ingredients
Recipe and Preparation
PREPARATION
Gather all the ingredients and utensils to be used.
Boil the potatoes and cut them into pieces of about 6 cm (1 inch). Cover and set aside.
Crush or mince the garlic. Slice the onion and the peppers into julienne strips, and dice the tomatoes into concasse.
Finely chop the cilantro and reserve a sprig for garnish when serving.
SOAK AND CLEAN THE COD
In a bowl, cover the cod with water and let it soak in the refrigerator for at least 2 hours to rehydrate. The longer, the better.
Change the water 2 or 3 times during soaking to remove excess salt.
Ideally, soak it for up to 48 hours, changing the water every 4 to 5 hours.
Remove the skin and bones.
Add more water as needed until the salt is fully removed.
Shred or cut the cod into pieces of about 6 cm (1 inch).
Cover and set aside.
STEW THE COD
In a pot over medium heat, saute the garlic, onion, and aji cubanela, stirring for 1 minute.
Add the concasse tomatoes, cilantro, oregano, and tomato paste.
Add the cod and potatoes, add the vinegar and some of the water, and simmer over moderate heat for about 5 minutes.
Add more water gradually during cooking as needed. Simmer for about 5 more minutes, until the sauce thickens.
Taste and adjust the salt if needed.
Where to eat this dish
AVOCADO Restaurant
Category
Lemon Time
Category
Pasteles La Abuela
Category
Pasteles La Abuela
Category
No establishments to show at the moment.
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