- 3
Ingredients
- 1 (7 oz.) package dried codfish (bacalao)
- 2 tablespoons achoite oil*
- 1 round onion, sliced
- 2 cloves garlic, mashed
- 1 green bell pepper, sliced
- 1 bunch Chinese parsley (Cilantro)
- 1/2 teaspoon dried oregano leaves, crushed
- 1 (8 ounce) can tomato sauce
Preparation
Step 1
Place codfish in sauce pot, cover with water and bring to a rolling boil for 5 minutes. Drain. Cover with water again, bring to a boil and simmer for 45 minutes or until fish is soft. Drain, rinse, and remove skin and bones. Flake and set aside. In a saucepan, heat the achoite oil. Add the onion and garlic. Cook for 1 minute. Add the bell pepper, Chinese parsley, oregano, and tomato sauce; bring to a simmer for 5 minutes. Add the codfish and cook on low for another 10 minutes.
*NOTE: To make achoite oil, combine 2 tablespoons achoite seeds and 2 cups salad oil in small saucepan. Cook, covered on low heat for about 5 minutes or until oil has a rich red color. Strain. Discard seeds. Store in refrigerator until ready to use.