"Importers and Distributors of Specialty Hispanic & Jamaican Groceries and Tropical Produce"

      Ingredients:

• 1 lb. Salted Cod or Pollock, soaked, skinned and boned

• 28 ounces Tomato Puree

• 1/4 tsp Crushed Red Pepper

• 3 ounces Tomato Paste

• 1 1/2 tsp Oregano

• 2 cups Chicken Stock

• 1/2 tsp Dried Rosemary

• 1 cup Dry Red Wine

• 1 Bay Leaf

• 1/4 lb. Fresh Mushrooms, chopped

• 1 Clove, whole

• 2 Tbsp Olive Oil

• 1 Yellow Onion, minced

• 1 1/2 tsp Dried Basil or 1 tbls Fresh Basil

• 3/4 tsp Black Pepper

• 3 Garlic Cloves, minced

• 1/2 tsp Sugar

• 1 Rib of Celery including leaves, minced

• 1/4 cup Parsley, chopped

• 1 Small Carrot, grated

• Salt to taste

• Pasta or Salad as an accompaniment

      Directions:

• In a large pot, combine the tomato puree, tomato paste, chicken stock, and wine.

• In a fry pan heat the olive oil. Sauté the onions, garlic, celery, and carrot until they just begin to brown. Add this mixture to the large pot along with all of the remaining ingredients.

• Bring the sauce to a light boil and then simmer for 2 hours, partly covered.

• Drain the salted fish well. Cut into 1 to 2 inch pieces. Place in a high sided fry pan and add tomato sauce to cover. Simmer for about 20 minutes until the fish is tender. You may need to add a little water or more sauce as it cooks.

• Serve over pasta or with a salad.

• Any extra sauce can be stored in the refrigerator in plastic, glass, or stainless steel for up to a week.

• Serves 4 to 5