Codfish With Breadfruit (Bacalao con Panapen)

Victor Ayala

• 1 breadfruit
• 1½ lbs. codfish
• 1 Maui sweet onion, sliced thin
• 2 tomatoes, cut into wedges
• ½ c. shoyu
• ½ c. oil

Soak codfish in water overnight. Prepare breadfruit by removing skin and stem, then cut into large slices. In a large pot of water, boil codfish with breadfruit. Remove breadfruit when it is cooked (soft when a fork is inserted), cut into smaller chunks. Continue to boil codfish, changing the water to remove salt; cook until tender. Remove bones and skin from the fish. Mix all the ingredients. Bacalao may be eaten now or refrigerated for later.

Variation: Instead of breadfruit, use cooked green bananas. Other ingredients to add: green onions and Chinese parsley.