1 kg of salted cod
1/4 cup of olive oil
1 medium onion, cut into rings
3 small tomatoes, cut in half and slices
1/2 green pepper, sliced into thin strips
1/2 red pepper, sliced into thin strips
2 finger peppers (or green peppers without seeds), cut into pieces
2 1/2 cups of milk
2 1/2 cups of coconut milk
1 tablespoon of red wine vinegar
2 tablespoons of salt
1 1/2 teaspoons of ground black pepper
1 kg of salted cod
1/4 cup of olive oil
1 medium onion, cut into rings
3 small tomatoes, cut in half and slices
1/2 green pepper, sliced into thin strips
1/2 red pepper, sliced into thin strips
2 finger peppers (or green peppers without seeds), cut into pieces
2 1/2 cups of milk
2 1/2 cups of coconut milk
1 tablespoon of red wine vinegar
2 tablespoons of salt
1 1/2 teaspoons of ground black pepper
Prepare ahead of time for 24 hours
In a bowl, place the cod and cover with cold water
Let it soak for 24 hours, changing the water 4 times
Drain
In a large pot, put the cod, cover with cold water, bring to a boil, then reduce heat and simmer until cooked
Drain
Cut into small pieces
In a skillet, heat some oil over high heat, add onion and cook until lightly browned
Add tomatoes, peppers, finger peppers, and cook until tender (about 2 minutes)
In a large pot, combine milk and coconut milk
Bring to a boil, then reduce heat and simmer for 2 minutes
Add the pepper mixture, vinegar, salt, and black pepper
Simmer over low heat for 15 minutes
Check seasoning and serve with rice and peas
Serves 8 people.
