Macaroni Soup with Codfish

Frank Rosario, 1981 Puerto Rican Cooking Show Demonstrator

• 1 lb. boneless salted codfish
• 1 (8-oz.) pkg. elbow macaroni
• 3½ c. water
• 1 bunch Chinese parsley, minced
• 1 green pepper, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (8-oz.) can tomato sauce
• 3 T. salad oil
• 1 tsp. dried oregano
• ½ tsp. pepper

Soak codfish in cold water overnight. Drain; rinse with fresh water. Add water to cover codfish; simmer, covered, for 30 minutes. Drain; flake into small pieces. Cook macaroni according to package directions. In a large saucepot, combine water, Chinese parsley, green pepper, onion, garlic, tomato sauce, salad oil, dried oregano and pepper. Bring to a boil, lower heat, and simmer for 30 minutes. Makes 10 to 12 servings.