MY “BACALAO GUISAO” or (STEWED SALTED COD FISH FILET)

Here is one more version of how I prepare salted cod fish filet. Traditionally, this dish is prepared with dry and salted cod fish, originally exported from the North Atlantic region. The problem to me is that it comes with tons of bones. Thus, I prefer to use the salted boneless filet that comes in a wood box, usually produce in Canada by Finast.
 
Approximate Prep and Cooking Time: Overnight soaking and 35 minutes to cook
Approximate Cost: $ 15.31 or $5.10 per serving
Difficulty Level:  _X_ Intermediate
Servings: 3
 
Ingredients
½ lb. salted cod fish. (I always use either Finast or Galeco brands $14.99/lb.) ($7.50)
¼ cup Angie’s basting oil ($1.10) (see my link below)
6 large cloves of chopped garlic (.30
1 medium size sweet onion, chopped (.40)
1 celery rib, chopped (.25)
½ tsp. Adobo (.10)
½ Sazón envelope (.15)
¼ cup roasted red peppers (.70)
1 tbsp. drained olives (.35)
¼ c. chicken broth (.25)
3 bay leaves (.10)
¼ c. tomato sauce (.35)
1/3 c. chopped cilantro (.40)
½ bag of Organic mini medley colored potatoes ($1.76)
1 Avocado ($1.20)
1 lemon (.40)
 
 Directions
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:
Rinse, cut in half and boil potatoes in salted water to taste until tender; however not mushy. When done and soft, drain, set aside.
In a skillet, sauté in the basting oil the chopped onion, celery and garlic.
Add the shredded cod fish, olives, Adobo, Sazón, bay leaves and broth.
Stir and then add the tomato sauce.
Cook in medium for about 4-to-5 minutes.
Add the chopped cilantro and sliced roasted peppers. Cook for about 2 to 3 minutes.
Drizzle Angie’s basting oil to taste, salt and pepper over the cooked potatoes.
When ready to plate your meal, slice the avocado and squeeze lemon juice over each cod 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