A fiery Caribbean-style dish of fresh or salted codfish poached, shredded and added to a spicy tomato sauce with onion and bell pepper. Serve over Cou-Cou (Caribbean polenta) or cooked rice.
1 pound fresh or salted codfish
1 large Spanish onion
1 green bell pepper
2 (8-ounce) cans tomato sauce
1 cup corn oil
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon Barbados Oh Ho! Hot Sauce
4 cups water (for cooking codfish)
- Cook codfish over medium high heat. Change water 3 times and reboil each time to remove most of the salt. Cook about 1/2 hour. Fish should flake with a fork when cooked. Remove codfish from saucepan and shred apart in opposite directions with two forks.
- Heat corn oil in a large skillet. Dice onion and green pepper. Stir. Remove and place on paper towel. Add shredded codfish to oil in saucepan. Sauté fish for 6 minutes. Drain excess oil.
- Add tomato sauce, onion and green pepper to saucepan. Bring to a slow bowl and simmer for 5 minutes.
- Serve Frizz Fish over Cou-Cou, (if desired). Sprinkle with Barbados Oh Ho!
Makes 4 to 6 servings.
Recipe submitted by and is the property of Nyla Morrison, author of "Minna Cooks Caribbean". Used with permission.