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Bakiyou (cod fish)

Bakiyou (cod fish)

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Bakiyou (cod fish)

Bakiyou (cod fish)

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Description

During lent this recipe has turned into one of the favorite dish of the season. It becomes a complete meal with rice with sweet red kidney beans or with steamed pumpkin, steamed sweet potatoes and fried plantain.

CategoryLunch

Total Time35 min

DifficultyEasy

Yields2 servings

CuisineLocal

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

1 lb. salted cod fish
2 tbsp. salad oil
2 tbsp. olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tbsp. chopped parsley
2 cloves garlic, minced
2 tbsp. tomato paste
1 medium tomato
1/4 tsp. pepper (preferably white)
2 tsp. Worcestershire sauce
Optional: 1 tbsp. capers
1 canned red pimento
croutons
and for the hot fanatics 1 Madame Janet or 1 teaspoon of papaya hot sauce

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Leave the cod fish in water overnight or for several hours to reduce the saltiness, changing the water once. Cover the fish with fresh water and bring to a boil. Cool. Remove bones and skin, then flake. Saute the vegetables in oils until all are transparent, add tomato paste, 2 tablespoons water, Worcestershire sauce and pepper. Add the codfish and simmer for 15 minutes until heated through and codfish takes on flavoring. Serve with hot rice, or with steamed veggies and fried plantain.

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