| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Portuguese | 1 | Servings | |
INGREDIENTS
| 1 | pk | (3.25 oz) dried shredded codfish |
| 2 | Onions, sliced | |
| 1 | tb | Salt |
| 3/4 | c | Salad oil |
| 2 | lg | Cloves garlic, minced |
| 6 | tb | Cider vinegar |
| 1 | tb | Soy sauce |
| 2 | Hawaiian red peppers, seeded and minced (up to 3) | |
| 1 | tb | Minced parsley |
| 1 | cn | (15 oz) garbanzo beans, drained |
| 1 | Head lettuce, torn in pieces | |
| 2 | Tomatoes, cut into wedges | |
| 1 | Japanese cucumber, sliced | |
| 1 | bn | Watercress tops |
| 1 | cn | (15 oz) pitted black olives, drained |
INSTRUCTIONS
Portuguese Recipes - April 1996, Demonstrated by Eleanora Cadinha of the Portuguese Pioneer Civic Association Soak codfish in hot water; let stand for 10 minutes, drain. Repeat process, draining well the second time. Sprinkle onions with the 1 tablespoon salt; let stand for 10 minutes. Rinse onions and drain well; set aside. In a skillet, heat the oil. Add codfish, garlic, vinegar, soy sauce, red peppers, and parsley; cook for 2 minutes. Add onions and garbanzo beans. Stirring frequently, cook for 2 more minutes. In a salad bowl, combine remaining ingredients. Add codfish mixture; toss well. Makes 10 servings. The Electric Kitchen; Hawaiian Electric Company, Inc. Posted to FOODWINE Digest 14 Jan 97, by Ana Kurland <akur@LOC.GOV> on Wed, 15 Jan 1997.
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