Asopao

Ingredients

 * 1 package of boneless dried codfish
 * 1 half cup of sofrito
 * 1 x 8 ounce can of tomato sauce
 * 7 tablespoons of tomato paste
 * 2 quarts of cold water
 * 1 small jar of green olives (For this dish I prefer the ones with the pit they seem to hold up better.)
 * salt and pepper to taste (Please don't add the salt until almost the end because the fish is salty enough)
 * 3 to 4 tablespoons of olive oil
 * 1 cup of long-grain rice (More or less depending on how thick you want the asopao.)
 * 1 tablespoon of oregano (More or less depending on your taste.)

Directions

 * 1) Remove codfish from package and rinse under cold water for a few minutes.
 * 2) Place in a large covered bowl covered with cold water and leave over night.
 * 3) When you are ready to prepare the dish rinse the codfish under cold water once more and set aside.
 * 4) In a large heavy pot add olive oil and bring up to heat.
 * 5) When you see the oil start to smoke add the sofrito and stir, add tomato paste and oregano stir once again.
 * 6) When the mixture starts to bubble add tomato sauce and stir.
 * 7) It is very important that you stir the mixture when adding the ingredients so that it does not burn.
 * 8) Next add the and then the codfish making sure to flake it.
 * 9) Now add water and bring to a boil.
 * 10) Once it comes to a boil lower the flame and allow it to simmer.
 * 11) This would be a good time to taste and adjust as needed.
 * 12) If you find that it has sufficient salt just add pepper.
 * 13) Check that you have enough liquid if not you can add more don't worry remember this going to be a soup.
 * 14) At this point you can add the rice and bring up the heat until it starts to boil.
 * 15) Now lower the heat and let simmer.
 * 16) You will know it is done when you see that the rice is nice and soft.
 * 17) If you find that it is too thick you add a can of chicken broth.