Step 1

Place 8 ounces bacalao in a large bowl and cover in cold water. Refrigerate, changing out the water 2 or 3 times, overnight.

Step 2

Drain the bacalao and rinse under cold water. Dice the bacalao and discard any bones if present. Finely dice 1 medium yellow onion. Finely grate or mince 4 garlic cloves (about 1 tablespoon). Place 1 1/2 cups long-grain white rice in a fine-mesh strainer and rinse.

Step 3

Heat 2 tablespoons bacon fat in a medium pot or Dutch oven over medium heat until melted and shimmering. Add the onion, season with kosher salt, and sauté, stirring occasionally, until slightly translucent, 3 to 7 minutes.

Step 4

Add 1 tablespoon fresh sofrito and sauté until very fragrant, 4 to 5 minutes. (If using a frozen sofrito cube, combine everything as the cube is melting and cook for 7 to 8 minutes.) Add the bacalao and stir to combine. Increase heat to medium-high and sauté until the edges of the fish are slightly crispy, about 4 minutes.

Step 5

Add the garlic and rice and cook, stirring constantly, until the grains are coated in the mixture and the rice smells toasted, about 1 minute. Add 3 cups water, 1 large bay leaf, and 1 teaspoon kosher salt. Stir to combine. Taste the liquid and add more kosher salt as needed, but remember, the cod is cured and salted so you won’t need much here.

Step 6

Bring the mixture to a boil and cook until the water is evaporated and you see little bubble pockets in the pot. Stir the rice, folding it onto itself. Turn the heat down to low, cover, and cook undisturbed until the rice is tender, about 20 minutes. Fluff with a fork. Taste and season with more kosher salt as needed. Serve with a simple green salad, sliced ripe avocado, and tostones (twice-fried plantains).

Step 7

Prepare the following, placing each in a food processor or blender as you complete it: Coarsely chop 1 medium yellow onion. Trim and coarsely chop 1/2 medium green bell pepper and 1/2 medium red bell pepper. Coarsely chop until you have 1 cup packed fresh cilantro leaves and tender stems. Trim and coarsely chop 3 medium scallions. If desired, trim and coarsely chop 2 medium aji dulce peppers; coarsely chop until you have 1/4 packed culantro leaves and tender stems if desired.

Step 8

Add 6 large garlic cloves and 1 large pinch sazón seasoning. Process, adding 1 to 2 tablespoons water if needed, to create a sauce similar to pesto or blended salsa.