Aporreado de Bacalao (Jerked Codfish)

Serves 6:
1 lb. codfish
1/2 olive cup oil
1 onion
1 green pepper
2 cloves garlic
1  small can tomato sauce
1 tsp. salt
1 tsp. pepper
1 bay leaf
1 jar red peppers 
1 tbs. dry wine
6 eggs 


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Product Description

Soak fish in water overnight. Discard liquid the next day, add
1 cup fresh water and cook for 15 to 20 minutes until fish begins to
soften. Remove from pan ancl break into small pieces.

Heat oil in a large frying pan anel saute chopped onion with the crushed
garlic. Add chopped green pepper and cook for two or three minutes,
stirring constantly. Add tomato sauce, salt, pepper, bay leaf, wine, half
the red peppers and their liquid and the codfish. Cook over low heat for
20 minutes. Just before serving, add the beaten eggs and stir con-
stantly until mixture thickens. Garnish with the remaining red peppers
and fried bread.