• 1 lb. salted cod fish
• 2 tablespoons salad oil
• 2 tablespoons olive oil
• ½ cup chopped onion
• ¼ cup chopped green pepper
• 1 tablespoon chopped parsley
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 medium tomato
• ¼ teaspoon white pepper
• 2 teaspoons Worcestershire sauce
• 1 silver hot pepper or 2 drops of Tobasco

Sauté the codfish overnight or for several hours, changing the water once. Cover the fish with fresh water and bring to a boil. Cool. Remove bones and skin, then flake.

Sauté 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. Serves 4.

Optional: 1 tablespoon capers, 1 red canned pimento and croutons.