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− | == Description == |
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− | |||
== Ingredients == |
== Ingredients == |
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− | * |
+ | * 1 package of boneless dried [[cod]]fish |
− | * |
+ | * 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 olive]]s (For this dish I prefer the ones with the pit they seem to hold up better.) |
− | * [[salt]] and [[pepper]] to taste |
+ | * [[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 == |
== Directions == |
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− | + | # Remove [[cod]]fish from package and rinse under cold [[water]] for a few minutes. |
|
− | + | # Place in a large covered bowl covered with cold [[water]] and leave over night. |
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+ | # When you are ready to prepare the dish rinse the [[cod]]fish under cold [[water]] once more and set aside. |
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− | * In a large heavy pot add [[olive oil]] and bring up to heat. When you see the [[oil]] start to smoke add the sofrito and stir, add [[tomato]] paste and [[oregano]] stir once again. When the mixture starts to bubble add [[tomato]] sauce and stir. It is very important that you stir the mixture when adding the ingredients so that it does not burn. Next add the and then the [[cod]]fish making sure to flake it. Now add [[water]] and bring to a boil. Once it comes to a boil lower the flame and allow it to simmer. This would be a good time to taste and adjust as needed. If you find that it has sufficient [[salt]] just add [[pepper]]. Check that you have enough liquid if not you can add more don't worry remember this going to be a soup. At this point you can add the [[rice]] and bring up the heat until it starts to boil. *Now lower the heat and let simmer. You will know it is done when you see that the [[rice]] is nice and soft. If you find that it is too thick you add a can of [[chicken broth]]. |
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+ | # In a large heavy pot add [[olive oil]] and bring up to heat. |
||
+ | # When you see the [[oil]] start to smoke add the sofrito and stir, add [[tomato]] paste and [[oregano]] stir once again. |
||
+ | # When the mixture starts to bubble add [[tomato]] sauce and stir. |
||
+ | # It is very important that you stir the mixture when adding the ingredients so that it does not burn. |
||
+ | # Next add the and then the [[cod]]fish making sure to flake it. |
||
+ | # Now add [[water]] and bring to a boil. |
||
+ | # Once it comes to a boil lower the flame and allow it to simmer. |
||
+ | # This would be a good time to taste and adjust as needed. |
||
+ | # If you find that it has sufficient [[salt]] just add [[pepper]]. |
||
+ | # Check that you have enough liquid if not you can add more don't worry remember this going to be a soup. |
||
+ | # At this point you can add the [[rice]] and bring up the heat until it starts to boil. |
||
+ | # Now lower the heat and let simmer. |
||
+ | # You will know it is done when you see that the [[rice]] is nice and soft. |
||
+ | # If you find that it is too thick you add a can of [[chicken broth]]. |
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[[Category:Black olive Recipes]] |
[[Category:Black olive Recipes]] |
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− | [[Category: |
+ | [[Category:Tomato sauce Recipes]] |
+ | [[Category:Tomato paste Recipes]] |
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[[Category:Chicken broth Recipes]] |
[[Category:Chicken broth Recipes]] |
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[[Category:Green olive Recipes]] |
[[Category:Green olive Recipes]] |
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[[Category:Oregano Recipes]] |
[[Category:Oregano Recipes]] |
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⚫ | |||
[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
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− | [[Category: |
+ | [[Category:Long-grain rice Recipes]] |
Revision as of 15:56, 3 January 2011
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
- Remove codfish from package and rinse under cold water for a few minutes.
- Place in a large covered bowl covered with cold water and leave over night.
- When you are ready to prepare the dish rinse the codfish under cold water once more and set aside.
- In a large heavy pot add olive oil and bring up to heat.
- When you see the oil start to smoke add the sofrito and stir, add tomato paste and oregano stir once again.
- When the mixture starts to bubble add tomato sauce and stir.
- It is very important that you stir the mixture when adding the ingredients so that it does not burn.
- Next add the and then the codfish making sure to flake it.
- Now add water and bring to a boil.
- Once it comes to a boil lower the flame and allow it to simmer.
- This would be a good time to taste and adjust as needed.
- If you find that it has sufficient salt just add pepper.
- Check that you have enough liquid if not you can add more don't worry remember this going to be a soup.
- At this point you can add the rice and bring up the heat until it starts to boil.
- Now lower the heat and let simmer.
- You will know it is done when you see that the rice is nice and soft.
- If you find that it is too thick you add a can of chicken broth.