Bacalao Sofrito

Isabela “Chubbie” Torres

• 1 pkg. dried codfish
• 2 T. achiote oil
• 1 round onion, sliced
• 2 cloves garlic, mashed
• 1 green bell pepper, sliced
• 1 bunch Chinese parsley
• 1/2 tsp. oregano leaves, crushed
• 1 (8-oz.) can tomato sauce

Place codfish in saucepot, cover with water and bring to a rolling boil for 5 minutes. Drain. Cover with water again, bring to a boil and simmer for 45 minutes or until fish is soft. Drain, rinse, and remove skin and bones. Flake and set aside. In a saucepan, heat the achiote oil. Add the onion and garlic. Cook for 1 minute. Add the bell pepper, Chinese parsley, oregano, and tomato sauce; bring to a simmer for 5 minutes. Add the codfish and cook on low for another 10 minutes. Good eaten with surullos.