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Salted
Codfish With Green Peppers
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INGREDIENTS:
1 lb. salted codfish, skin
and bones removed
2 large green peppers
3 Tbsp. extra virgin olive
oil
1 medium size red onion,
finely chopped
2 large ripe tomatoes, skin
removed and diced
2 Tbsp. dry white wine
2 Tbsp. fresh parsley, finely
chopped
Salt and ground black pepper
to taste
PREPARATION:
Soak salted codfish in a large bowl with cold water, for about 30 minutes,
to remove the saltiness. Remove the skin and bones, and cut into small
squares.
Dip the codfish squares again into fresh water for about 20 minutes and
put them on paper towel or napkin to dry. The codfish may either be left
as it is, or before proceeding, you may roll it in flour and fry it in
vegetable oil.
Preheat owen to 400 degrees F.
Place green pepper on cookie sheet and bake, turning periodically, for
about 30 to 35 minutes to blacken skin. When cool remove the skins and
seeds, and cut them in narrow strips.
In a large skillet or saucepan heat olive oil. Add chopped onion and cook
over a slow fire about 4 to 5 minutes or until tender but still light in
color.
Add prepared tomatoes and cook until they sputter, then add the peppers,
wine and a little salt and pepper. Cook over a slow fire for about 3 minutes
than add prepared codfish squares and chopped parsley. If the sauce is
too thick add a little water. Cover and let it simmer until the fish is
cooked.
Serve hot with cooked
rice or potatoes.
Makes 4 servings.
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