News Americas, NEW YORK, NY, Fri. Sept. 2., 2022: As we salute Trinidad and Tobago on 60 years of independence, we share this recipe that you can definitely make easily at home. It’s Trinbagonian-Style Salt Fish with Tomatoes.
1 lb boneless salted cod fillets (bacalao)
½ bunch fresh Italian parsley
6 cloves garlic
1 large green bell pepper
1 large yellow onion
2 large, ripe tomatoes
½ cup extra-virgin olive oil
2 cups water
½ cup sherry (or dry white wine)
1 cup sliced, stuffed green olives
1 bay leaf
Soak and rinse cod fillets by placing in bowl and covering with water for 2 hours (or chill overnight). Change water several times to remove excess salt.
Chop parsley and garlic finely. Chop bell pepper, onion, and tomatoes (2 cups each); cut fish into large pieces (wash hands).
Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fish; cook and stir 3–4 minutes until fish is tender and begins to brown slightly. Add parsley, garlic, peppers, and onions; cook and stir 2–3 minutes until vegetables are tender.
Stir in remaining ingredients. Reduce heat to medium and cover; cook 5–8 more minutes, stirring occasionally, until liquid reduces by one-half and fish is 145°F. Remove pan from heat; remove bay leaf and serve.
Note: Always check fish for bones.
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