Spicy Codfish


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Flavored with jalapeno peppers, this codfish has a kick to it!

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Serving Size / Yield

4 servings


  • 1 lb. piece salted codfish
  • 2 sm. yellow onions
  • 2 garlic cloves
  • 3 med. red tomatoes
  • 5 pickled jalapeno peppers
  • 3 canned pimientos
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 Tbs. vegetable oil

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Soak codfish for 6-8 hours in cold water. Change water several times.  Peel onions and garlic cloves and chop into 1/4-inch pieces. Peel tomatoes and cut into quarters.  Remove stems and seeds from the jalapenos and cut into 1/4-inch pieces. Slice pimientos into 1/4-inch strips.  Drain codfish and put into saucepan.  Add 1 onion and water to cover.  Bring to a simmer.  Cover and cook gently for about 15 minutes or until fish easily flakes when tested with a fork. Drain.  Sprinkle salt and pepper on top.  While the fish is cooking, put tomatoes, remaining onion, and garlic in an electric blender or food processor.  Blend until pureed.  Heat oil to medium temperature in a skillet.  Add tomato sauce.  Cook until thickened, stirring occasionally.  Mix in chilies and pimiento strips.

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