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.



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


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

Makes 6 to 8 servings.


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