Bacalaito in Rum and Guayaba Sauce

Bacalaito in Rum and Guayaba Sauce

This recipe is stolen ‘con permiso’ from Chef Ricardo Cardona of Sofrito Restaurant on the Upper East Side. Sofrito’s namesake is an aromatic purée which lends its spicy flavor to many Latin Caribbean dishes. The bright orange color of sofrito was the inspiration for the restaurant’s décor and Sofrito’s refined Puerto Rican food is authentic and affordable. It has a sophisticated interior which evokes the natural beauty of Puerto Rico with grass cloth wallpaper, neutral color palette, and sculptural wood artwork. Its sleek, somewhat futurist bar (the longest bar in the city, measuring 100 feet), and De La Vega graffiti-tagged columns give the restaurant a hip feel making it easy to spend a whole evening there—from dinner and drinks to dancing and music!

The bar scene, which carries on late into the night, is accompanied by live Latin music five days a week. The Sofrito House Band, a five-piece group that plays musica sabrosa (merengue, salsa, bachata)plays live every Friday and Saturday, while Mondays, Tuesdays, and Wednesdays see a rotating cast of characters. Regulars are known to break into improvisational performance—and sometimes these impromptu performances feature the likes of Jaime Foxx, Marc Anthony, and Jennifer Lopez, who are all known to frequent Sofrito when in town. 

A meal at Sofrito, (which is the brainchild of former detective JR Morales), can begin with Aperitivos and Pastelitos, including flaky, crunchy Empanadas, or Tostones Montaditos (fried savory plantains topped with shrimp, codfish, or octopus), or the Sofrito Chopped Salad, which comes laden with fresh mint, cilantro, queso blanco, and avocado - while Carne y Mariscos Fritos, or crispy fried pork, shrimp, and calamari is for those who really want to indulge.

Sofrito’s large array of appetizers can make a meal in themselves, but the classic dishes of Puerto Rico are the stars of the menu: a Puerto Rican style Sofrito Paella and Whole Red Snapper stuffed with coconut rice, evoke the flavors usually enjoyed while on vacation. While free-range, organic filet mignon, or juicy Churrasco topped with chimicurri are both priced under $25. 

About the chef: Ricardo Cardona is a self-trained chef with over twenty five years experience in creating cutting edge Nuevo Latino cuisine. His innovative approach blends traditional ingredients in new recipes that take the conventional out of traditional Latin dishes. 
“Anybody can cook rice and beans” he says, “what I try to do I try to invent something that’s never been done before.” His passion for invention has helped him redefine Latin food. His original recipes include such one-of-a-kind creations as Caesar salad with platano croutons and crab cakes that are made with pureed yucca. “Crab cakes are traditionally made with mayonnaise. Instead, I use puree of yucca and fold it in like a mayonnaise and then add cilantro and Latin spices as opposed to the traditional southern spices typically used.” These Latin twists on mainstream dishes have delighted the palettes of his loyal diners. 

Chef Cardona is currently at the helm of five other restaurants: New York’s Hudson, Mama Juana NY, 809, Tabaco y Ron, Sazon, (newly opened in Tribeca) and Mama Juana in Coral Gables, Florida. His cuisine has delighted celebrities such as singers Marc Anthony and Jennifer Lopez and Julio Iglesias, actor Andy Garcia and designer Oscar de la Renta and sport’s stars including boxer Oscar de la Hoya and the members of the New York Yankees and New York Knicks.

Sofrito
400 E 57 St,
NYC, NY
212 754 5999

Bacalaito in Rum and Guayaba Sauce is served at Sofrito and Sazon for $19.

This recipe makes 2 restaurant servings.

Bacalaito Ingredients:
1 lb salt cod
1/2 cup beer
1 cup all-purpose flour
1/3 cup *sofrito (available on line and in specialty markets)
1 tablespoon oregano
1 Tablespoon Cilantro
Salt and pepper to taste
1/2 cup of water used to soak the Codfish
32 oz canola oil

*Sofrito Ingredients and instructions:
1 medium green peppers, seeds removed
1/2 red sweet pepper, seeds removed
1 large tomato
1 medium onion, peeled
1/2 head of garlic, peeled
1/2 bunch cilantro leaves
1/2 bunch parsley leaves
Chop all ingredients and blend together in a food processor. 
This makes about 2 cups which should be stored in a glass in the fridge.

Guayaba Sauce Ingredients:
1/2 cup guava paste (available on line and in specialty markets)
1/2 cup water
1/4 cup white rum

Steal This Recipe® Step by Step Instructions for the Bacalaito:
Soak cod fish in water 1/2 cup of water overnight. 
Save the water.
Break up the cod fish with your hands into chunks.
Mix all of the other ingredients together until the mixture has the consistency of pancake batter.
Coat each piece of fish in a heaping spoonful of the batter and fry at 300 degrees F until the batter is brown.
Remove from oil.
Place on paper towel to drain oil.

Steal This Recipe® Step by Step Instructions for the Guayaba Sauce:
Melt the guava paste in a pot with the water. 
When the guava sauce has turned thick and creamy add the rum.
Remove the pot from the stove top before adding rum.
Pour the Guayaba Sauce over the Bacalaito and serve.