2 tbsp. vegetable canola oil
1 c. tomato sauce
pinch of salt or better none
1/2 c. sofrito
2 lbs. bacalao (cod fish)
1 tsp. black pepper
6 ripe plum tomatoes diced
2 bay leaves
1 envelope sazón
1 tsp. capers
2 tsp. manzanilla olives
Directions
Start by boling the cod fish and change the water at least 2 times.
Shred the cod and make sure it doesn't have any bones and set aside.
Heat the vegetable canola oil in a skillet and add the sofrito, diced tomatoes, and tomato sauce.
Cook on medium heat for about 5 minutes.
Add the shredded cod fish, sazón, olives, capers, bay leaves, black pepper and salt if needed.
Cook on low heat for another 15 minutes.
Serve with white rice and tostones on the side.
Tips
It is best to change the water at least 2 times so the salt can be removed. If you don't, the cod fish will be very salty and you won't enjoy the dish.
;)
