1 large Spanish onion
1 green bell pepper
2 cans tomato sauce
1 cup corn oil
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon Hot Sauce
4 cups water (for cooking codfish)
- Cook codfish over medium high heat. Change water 3 times and re-boil each time to remove most of the salt. Cook about 1/2 hour. Fish should flake with a fork when cooked. Remove codfish from saucepan and shred apart in opposite directions with two forks.
- Heat corn oil in a large skillet. Dice onion and green pepper. Stir. Remove and place on paper towel. Add shredded codfish to oil in saucepan. Saute fish for 6 minutes. Drain excess oil.
- Add tomato sauce, onion and green pepper to saucepan. Bring to a slow bowl and simmer for 5 minutes. Drizzle Hot sauce on top.