Puerto Rican Guanimes con Bacalao

Rinse the desalted salt cod thoroughly under cold water. Place it in a pot, cover with fresh water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. Drain, flake the cod, and remove any bones or skin.

In a large bowl, combine the cornmeal, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually add 1 1/2 cups of warm water, mixing until a soft dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time, until it's pliable.

Divide the dough into 8 equal portions. Shape each portion into a small, elongated dumpling, about 3-4 inches long and 1 inch thick. Set aside.

In a large pot, bring 6 cups of salted water to a boil over high heat. Carefully drop the guanimes into the boiling water. Cook for 10-12 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and set aside.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and green bell pepper and sauté for 5 minutes, or until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the tomato sauce, sliced green olives, and capers. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Gently fold in the flaked salt cod.

Add the cooked guanimes to the skillet with the bacalao mixture. Toss gently to coat the dumplings in the sauce. Cook for 2-3 minutes to heat through.

Garnish with fresh chopped cilantro and serve immediately.