Yellow Corn with Canjica

Name: Yellow Corn with Canjica
Yield: 6
Ingredients: Canyja; 2 cups of yellow cornmeal for canjica; 3 tablespoons of oil; 1 chopped onion; 4 cloves of garlic, minced; 100g of small cubed bacon; 1 can of peeled tomato (400g); Salt to taste; Fish; 1/4 cup of olive oil; 1 tablespoon of lemon juice; 1 tablespoon of pepper sauce; 6 fish fillets (1.2kg); Salt to taste; To sprinkle; 1 tablespoon of chopped parsley

1
Canyja
2
2 cups of yellow cornmeal for canjica
3
3 tablespoons of oil
4
1 chopped onion
5
4 cloves of garlic, minced
6
100g of small cubed bacon
7
1 can of peeled tomato (400g)
8
Salt to taste
9
Fish
10
1/4 cup of olive oil
11
1 tablespoon of lemon juice
12
1 tablespoon of pepper sauce
13
6 fish fillets (1.2kg)
14
Salt to taste
15
To sprinkle
16
1 tablespoon of chopped parsley

Ingredients

1
Canyja
2
2 cups of yellow cornmeal for canjica
3
3 tablespoons of oil
4
1 chopped onion
5
4 cloves of garlic, minced
6
100g of small cubed bacon
7
1 can of peeled tomato (400g)
8
Salt to taste
9
Fish
10
1/4 cup of olive oil
11
1 tablespoon of lemon juice
12
1 tablespoon of pepper sauce
13
6 fish fillets (1.2kg)
14
Salt to taste
15
To sprinkle
16
1 tablespoon of chopped parsley

Directions

1
Canyja
2
The night before, soak the cornmeal in 3 liters of water
3
In a pressure cooker, combine the oil, onion, garlic, bacon, and canned tomato
4
Cook over high heat, stirring occasionally, for 5 minutes or until the onion starts to brown
5
Add the drained canjica, cover with 7 cups of water, season with salt, and seal
6
When it's boiling, reduce the heat and cook for 5 minutes or until the canjica is tender
7
Fish
8
Season the fish fillets with lemon juice, pepper sauce, and salt
9
Heat the olive oil over medium heat
10
Add the fish, reduce the heat, and cook for 15 minutes or until it's cooked through and flakes apart when pierced with a fork
11
Transfer the canjica to a bowl
12
Arrange the fish fillets on top
13
Sprinkle with parsley and serve.