Ingredients
2-1/2 cups water1/4 pound dried salted cod2 teaspoons salt, divided1 small head cabbage, shredded1 small white onion, sliced1 small tomato, chopped1/2 to 1 teaspoon Scotch Bonnet or habanero pepper, minced1/4 cup sliced red and green pepper4 teaspoons vegetable oil Hot cooked rice, optional
Preparation
In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside.
Meanwhile, in a large bowl filled with cold water and 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain.
In a large saucepan, heat oil. Add onions, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice, if desired.
