Description
An easy and delicious recipe for stewing salt cod that is served on a plate accompanied with root vegetables, breadfruit or guanimes.
Scale
Ingredients
- 1 pound salted pollock fillets, desalted, cooked and shredded
- ⅓ cup extra virgin olive oil
- ½ green pepper, cut into small strips
- ½ red pepper, cut into small strips
- 1 large onion, sliced
- 2 minced garlic cloves
- 1 tablespoon tomato sauce
- 2 tablespoons sofrito
- 1 tablespoon paprika
- 3 sprigs chopped cilantro
- 1 teaspoon adobo without salt
- 1 culantro leaf, cut into 1-inch pieces
Instructions
- Rinse pollock fillets and soak for 2 hours with 2 changes of water.
- Place in saucepan and fill with water to cover codfish. Cook over medium heat for 20 minutes.
- Heat oil in a 10-inch skillet. Add green and red peppers, onions, and minced garlic. Stir well and sauté for 3 minutes.
- Add the remaining ingredients into skillet. Stir all the ingredients and simmer for 5 minutes.
- Place the shredded pollock fillets into skillet and stir completely until coated evenly with the tomato-oil based sauce.
- Tear a culantro leaf into 1-inch pieces and stew the pollock fillets for 15 to 20 minutes, stirring occasionally.
- Serve with boiled breadfruit, root vegetables or guanimes.
Notes
For the salted pollock fillets’ prep and cook time, add an additional 2 hours and 30 minutes.
- Category: Lunch and Dinner
- Cuisine: Puerto Rican
Keywords: Stewed Salt Cod