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
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.
Ingredients:
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.
