Codfish and Squash (Bacalao con Marimbo)

Gloria Guzman, 1980 Puerto Rican Cooking Show Demonstrator

• 1 lb. salted cod
• 1/4 c. achiote oil
• 1 round onion, chopped
• 3 cloves garlic, minced
• 2 T. green pepper, chopped
• 1 (8-oz.) can tomato sauce
• 1 c. water
• 2 lbs. long green squash, cubed
• 1 T. Chinese parsley
• 1 T. oregano
• 1/8 tsp. pepper

Place codfish in saucepan. Cover with water and bring to a boil. Lower heat and simmer for 45 minutes. Drain and rinse. Shred codfish into 1½-inch long strips. In a saucepan, heat achiote oil. Sauté cod, onion, garlic, green pepper, and tomato sauce. Lower heat and stir in 1 cup water, squash, parsley, oregano, and pepper. Cover and simmer 30 more minutes. Serves 6.