Culinary Arts Institute
2 pounds salt cod
1/4 cup olive oil
2 large onions, chopped
1/8 teaspoon cayenne or red pepper
1 garlic clove, crushed in a garlic press
3 tomatoes, peeled, seeded, and cut in chunks
1 tablespoon olive oil
1 teaspoon lime juice
1/4 cup chopped parsley
1. Soak cod in cold water overnight. The next day, drain, trim edges from fish, and coarsely shred fish.
2. Heat 1/4 cup oil in a large skillet. Add onion and cod
cook until lightly browned. Add pepper, bouquet garni, garlic, and tomato. Mix well. Cook covered over low heat 15 minutes. Add 1 tablespoon oil and the lime juice. Mix well.
3. Transfer cod mixture to a serving platter and sprinkle with parsley. Serve with rice.
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