| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
|
To 1.5 lb |
| 1 |
sm |
Green pepper — coarsely |
|
|
Chopped |
| 1 |
sm |
Onion — coarsely chopped |
| 6 |
lg |
Garlic cloves — coarsely |
|
|
Minced |
| 1 |
tb |
Capers |
| 1 |
md |
Red potato |
|
|
Peeled, steamed and cubed |
| 1/4 |
|
" square |
| 1 |
bn |
Parsley — finely chopped |
| 1 |
|
28oz can |
| 2 |
c |
Homemade de-fatted, low salt |
|
|
Chicken stock |
|
|
Olive oil, salt, pepper |
|
|
Piece of salted cod fish |
|
|
Peeled, chopped tomatoes |
INSTRUCTIONS
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.
Good luck.
Recipe By : EMasciana
From: The Cuisines Of Mexico By Diana K
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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