This recipe was published in April last year. This dish is one of my favorites, because it reminds me my childhood.
If I close my eyes I can still see those days when my mother cooked this dish, starting the day before with the desalting, and the day in question how the aroma filled the house.
But most importantly, I remember the incredible moment of eating it, with white rice of course: mouthwatering!
So here you have this recipe again, I hope you enjoy it and try to make it at home because this is Panama 101.
Remember that before cooking, the dried and salted codfish must be soaked in cold water for about 24 hours, changing the water at least 3 times during this process. Once it is desalted proceed as directed.
- 400 grams of codfish
- 4 medium potatoes
- 4 good-sized carrots
- 1 onion
- 4 cloves garlic
- Cilantro, parsley, salt and pepper to taste
- 2 tablespoons tomato sauce
- Olive oil
- Roasted peppers for decoration
Peel and chop potatoes and carrots and cook in boiling salted water, bear in mind the different cooking times. Drain and reserve.
Cook the codfish in hot or just simmering water with a garlic clove, for about twenty minutes. When it’s done, drain and let it cool, then crumble it making sure to remove the skin and bones if any. Set aside.
In a large skillet with olive oil, prepare a sauce with onions and minced garlic, when they are soft add the shredded fish and tomato sauce; stir a bit, add more olive oil if it were necessary . Then add the cilantro and parsley (about ¼ cup if is fresh or a teaspoon if is dried). Stir again and now incorporate the potatoes and carrots, check the seasoning and add salt and pepper if needed, one last wiggle and ¡Listo!
Decorate with roasted peppers.