|
Ingredients:
-
2 lbs. Saltfish Fillets, skinned and boned
-
¼ cup Olive Oil
-
2 cups Rice
-
1 Leek, peeled
-
3 Garlic Cloves, finely chopped
-
1 Onion, peeled
-
1 Green Pepper, finely chopped
-
6 Stems of Parsley
-
1 Tbsp. Parsley, chopped
-
1 Carrot, peeled
Directions:
-
Soak the saltfish in water in the refrigerator for
24 hours, changing the water four (4) times.
-
Pour the water from the last soaking into a
saucepan. Add the onion, leek, carrot and whole parsley. -
Boil over medium heat for 10 minutes.
-
Then add the saltfish fillets and remove the
saucepan from the heat. Let saltfish sit for 10 minutes.
-
Remove the saltfish from the water and break the
fillets into small pieces.
-
Put the water back on to boil.
-
Put the olive oil, garlic and green pepper into a
clay casserole and heat on low until the garlic begins to brown.
-
Add the rice and stir until the rice begins to
brown.
-
Add 4½ cups of the boiling saltfish water. Cover and
let simmer for 15-20 minutes until rice is almost done.
-
Lay the saltfish pieces on top of the rice. Cover
and let simmer another 5 minutes until rice is fully cooked. Remove from heat.
-
Sprinkle the chopped parsley on top of everything
and let sit for 3-4 minutes. Fluff the rice with a fork and stir in the saltfish
and parsley.
-
Serves 4. |
