Moro De Lentejas (Rice&Beans) With Bacalao Guisado (Cod)

It has been so hot here in NewYork for the past couple months, and I can not wait for fall to arrive! I was craving something comforting and fulfilling, something that would remind me of  how much i love the winter and what better than moro with bacalao guisado. Moro is a mixture of rice, beans and vegetables. This is one of the most common dishes on the Dominican republic. Cod is preserved by drying after salting the fish. This method of preserving will give the fish a storage life of several years. Cod is popular as a food with a mild flavor and a dense, flaky white flesh. I am literally laughing as I'am writing this lol. As a child my body would quiver at the smell of bacalao (cod). Now i cant get enough of this salty goodness!

WHAT YOU'LL NEED

{For the moro} 

• 1/4 cup oil 
• 2 tablespoon tomato paste 
• 1 package sazon rojo with culantro i anchote 
• 1 teaspoon oregano
• 2 teaspoon adobo goya
• 1 bouillon cube
• 1 teaspoon soy sauce 
• 1/8 cup olives 
• 2 tablespoon sofrito
• 1 15.5 oz can lentils 
• 6 cup water
• 4 cup rice

Step.1

Add the first nine ingredients in a pot till well heated.

Step.2

Add the beans and stir-fry for about a minute on medium heat. 

Step.3

Add the water and boil on high heat. After the mixture has been boiling add the rice making sure to stir  regularly to avoid rice from sticking to the bottom . When most of the water has evaporated cover with a lid and simmer over low heat for 15 to 20 minutes. serve and enjoy!

{for the bacalao}

• 1 package 11oz  bacalao (cod)
• 1 tablespoon oil
• 1 small red pepper   
• 1 small onion 
• 1 tablespoon tomato paste 
• 1 package sazon rojo

Step.1

soak the bacalao for about an hour, changing the water often to extract some of the salt from the fish.

Step.2

boil the fish for about 20 minutes. Drain and pour the bacalao in cold water. Tear the fish. Carefully squeeze the excess water out. Set aside.

Step.3

cut the peppers and onion into thin strips. Place them in a pot with the oil, tomato paste and sazon rojo. Stir-fry till tender.

Step.4 

Add the bacalao and cook on low heat for 10 minutes. serve aside of  moro (rice&beans) and cabbage salad and you've got yourself a well rounded Dominican dish!