Gazpacho Puertorriqueño y Arroz con Gandules (Cod Fish Salad & Rice with Pigeon Peas)
This is a typical dish in the island and perhaps in the Caribbean. It is simple, fresh and the main ingredient is cod fish. This gazpacho is not to be confused with Gazpacho Soup, a typical cold red tomato based and veggies soup from Spain. If someone knows the history or origin of our gazpacho, please let me know.
For my Gazpacho, I use the boneless cod fish, since I hate bones in my meals and also red onions instead of white. Traditionalists, however, use the dry bone-in cod fish and white onions. This is so refreshing and the use of fresh ingredients makes it such a healthy dish. Ok, so, let’s make Gazpacho!
1 (lb.) box of Boned Salted Cod Fish
1 large fresh and sturdy tomato
1 small red onion
1 large roasted red pepper
Fresh ground pepper
Serve with lemon and rice with pigeon peas. I will give you the recipe for rice with pigeon peas soon, stay tuned!
12/18/2017 10:38:43 pm
Cod fish salad and rice with pigeon peas is a really typical dish throughout the islands of the Caribbean. It really is a great meal to eat because of its freshness and simpleness. It is often confused with the Gazpacho Soup from Spain, but the two have very different ingredients that really set them apart. I really recommend to use fresh ingredients when cooking this cod fish salad and rice with pigeon peas recipe. This will make the recipe healthier.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.