If you were born in the Caribbean, chances are that you ate salted cod fish at some point in your life. I did, however, since I was a picky girly girl, and wouldn’t eat anything with bones, I must confess that to this day I only cook with salted cod fish filet.
Now to this dish, every family have their own recipe and this my own friends. Enjoy it.
Approximate Prep and Cooking Time: Overnight soaking and 35 minutes to cook
Approximate Cost: $ 15.85 or $5.28 per serving
Difficulty Level: _X___ Intermediate
½ pk. of salted cod fish. (I always use either Goya or Galeco brands) ($5.00)
¼ cup olive oil ($1.10)
6 large cloves of chopped garlic (.30
½ red medium size onion (.40)
6 cherry tomatoes sliced (.40)
1 tsp. Adobo (.20)
¼ cup roasted red peppers (.70)
1 tbsp. drained olives (.35)
3 Bay leaves (.10)
1 Sazón envelope (.15)
½ of a small can of tomato sauce (.35)
1/3 cup chopped parsley and cilantro (.40)
1 lemon (.40)
¾ cups water (or chicken broth)
1 bag of Goya Frozen Vegetable Mix ($3.55)
¼ cup Angie’s basting oil for the veggies only ($1.10) (see my link below)
3 Chopped green onions (.15)
1 Avocado ($1.20)
To prepare the cod fish, follow 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 well and prepare the recipe as follows:
Prepare the frozen veggies according to the bag directions, is similar to boiling potatoes. When done and soft, drain, set aside.
Prepare the sofrito by sautéing in the olive oil the onion and garlic.
Add the cherry tomatoes, tomato sauce and Bay leaves.
Add the cod fish, sliced olives, Adobo, Sazón and water or broth.
Cook in medium for about 4-to-5 minutes. Add the chopped green onions, parsley, cilantro and sliced roasted peppers.
Cook for about 2 to 3 minutes while you prepare the veggies by adding Angie’s basting oil to taste and salt and pepper.
Ready to serve your meal. Squeeze a bit of lemon juice on each serving.
NOTE: You can increase all the ingredients lightly to serve 4 to 5, then use the whole cod fish pack.
My link for Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
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.