👨‍🍳 Instruktioner

1. 1

   For the bacalao: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

2. 2

   Add the sofrito, diced tomatoes (with their juice), sliced olives, 1 cup of water, adobo, and sazón to the skillet. Bring to a simmer.

   💡 Proffstips: Ensure sofrito is well-incorporated.
3. 3

   Add the flaked salt cod to the skillet. Stir to combine, reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.

4. 4

   While the bacalao simmers, prepare the funche: In a separate saucepan, bring 4 cups of water or milk to a boil.

   💡 Proffstips: Using milk will make the funche richer.
5. 5

   Gradually whisk in the cornmeal, ensuring there are no lumps. Reduce heat to low and cook, stirring constantly, until the funche thickens to a porridge-like consistency, about 10-15 minutes.

   💡 Proffstips: Stirring prevents lumps and sticking.
6. 6

   Stir in the butter, salt, and pepper. Taste and adjust seasoning as needed.

   💡 Proffstips: Season the funche lightly, as the bacalao is already salty.
7. 7

   To serve, spoon a generous portion of funche into shallow bowls. Top with the bacalao stew.

   💡 Proffstips: Ensure each serving gets a good amount of the bacalao mixture.
8. 8

   Garnish with fresh cilantro or parsley.

   💡 Proffstips: Fresh herbs add a bright finish.