Asopao

Ingredients

• One package of boneless dried codfish.
• One half cup of sofrito. (You can find the recipe for sofrito on our foundation page.)
• One eight ounce can of tomato sauce.
• Four tablespoons of tomato paste.
• Two quarts of cold water.
• One 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)
• Three to four tablespoons of olive oil.
• One cup of long grain rice. (More or less depending on how thick you want the asopao.)
• One 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 olives 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.