Yield: 1 Servings
|1¼||To 1.5 lb|
|1 small||Green pepper -- coarsely|
|1 small||Onion -- coarsely chopped|
|6 larges||Garlic cloves -- coarsely|
|1 medium||Red potato|
|Peeled, steamed and cubed|
|1 bunch||Parsley -- finely chopped|
|2 cups||Homemade de-fatted, low salt|
|Olive oil, salt, pepper|
|Piece of salted cod fish|
|Peeled, chopped tomatoes|
Put cod fish in cold water. Change water twice a day for two days. Can be done at room temperature or in refrigerator. On the third day, remove from water and pick through with fork to remove any bones. Put salted cod in simmering water for 5 minutes, drain. Shred cod in bowl, chopping large pieces. Saute onion and pepper for about 3 min. in olive oil until slightly soft. Add garlic and potatoes. Saute for about a minute more.
Add rest of ingredients, parsley last. Bring to a simmer. Adjust for salt and pepper and serve. You may have had black olives in there too or some other specific ingredient. This is a simple dish and probably has a lot of variations, so don't worry about it. After all, it's not rocket science.
Recipe By : EMasciana
From: The Cuisines Of Mexico By Diana K File