This is not a weekly meal at home, anywhere and furthermore, you can’t find it on restaurant’s menus either; therefore, you have no other choice than to make it at home. The good news is that once you soak the codfish overnight and shred it, it takes no time to make a delicious Gazpacho.
Approximate Prep and Cooking Time: (One day to soak the cod) (20 minutes to prep) and (15 minutes to allow the flavors to blend in the fridge)
Approximate Cost: $15.64 or $2.61 per serving
1 box of Salted codfish ($9.99)
½ Red onion (.35)
½ White onion (.25)
1 4-oz. Sliced pimento peppers (.75)
1 ½ tsp. olive oil for the brown rice (.75)
1 tbsp. Angie’s basting oil (.35)
1 tbsp. chopped Goya Salad Olives (.35)
1 tsp. Cider vinegar (.15)
2 c. Brown rice ($1.50)
Salt and pepper to taste
Prepare the cod fish according to the box directions. Since it is cured in salt you need to soak it in water overnight to remove the extra sodium.
The next day, drain the codfish, shred it and prep the remainder ingredients listed under item A.
Refrigerate for at least 15 minutes before serving.
HACK: Serve it also as an appetizer in smaller shot glasses, with your favorite crackers on the side.
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