Dried salted cod Water Olive oil Onion Garlic Can of crushed tomatoes Roasted red bell peppers Small potatoes White distilled vinegar Parsley Slivered almonds Manzanilla olives Whole chiles güeros Bread
Soak the salted cod overnight. Drain and cover with water. Soak overnight for a 2nd night, then drain the water.
Shred the fish into tiny pieces and place in the fridge while the sauce is cooking.
Heat the olive oil. Add the onions, garlic, crushed tomatoes, and roasted red peppers. Some people will use fresh tomatoes. That’s fine too. Whatever you have on hand.
Add the shredded cod, vinegar, parsely, almonds, and olives. Stir to combine and cook. White distilled vinegar is used in this recipe. You can swap out for lime juice, and if so, add at the end.
Add the cooked potatoes and chiles güeros. Mix with a spatula to combine and cook 5 minutes.
Serve it with Arroz Blanco, Fresh Bread, Sangria and Steamed veggies. Perfect for Christmas Eve dinner or a special occasion.