Stewed Codfish

Demonstrated by: Laura Martin-Robley of the United Puerto Rican Association of Hawaii.
Recipes from the Heart of Hawaii on August 16, 2000.

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Ingredients:

Stewed Codfish

  • 1 lb dried codfish
  • 2 tablespoons achiote oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 green bell pepper, sliced
  • 1 bunch cilantro (Chinese parsley), chopped
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 can (8 oz) tomato sauce

Directions:

Put codfish into a saucepot; cover with water. Bring to a boil and cook for 5 minutes; drain. Repeat process 2 more times. Cover with water again and bring to a boil; lower heat and cook for about 45 minutes. Drain and rinse codfish; remove bones and flake codfish. In a skillet, heat the achiote oil; saute onion and garlic. Add bell pepper, parsley, oregano, and tomato sauce; simmer for 5 minutes. Add codfish and simmer for 25 more minutes. Makes 6 to 8 servings.

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