Extraordinary Entree: Cod Fish and Cabbage

Ingredients

4 quarts of water
3 packages salted cod fish

1 green pepper
1 sweet onion
1 stalk celery
2 cloves garlic
2 tablespoons olive oil
1/4 cup green grind seasoning
1/2 cabbage, grated
2 cups tomato sauce
2 tablespoon onion powder
2 tablespoon garlic powder
salt and pepper to taste

Directions

24 hours before beginning the cooking process begin desalinating the cod fish by emptying the three bags into a pot filled with cold water. Immediately rinse and change the water.  Then change the water about every 4-6 hours thereafter. Keep refrigerated while soaking. When ready to begin cooking drain the water one last time, fill the pot again, and boil the fish on medium heat. Get the fish boiling before doing anything else.

Rough chop all of the vegetables.

In a food process combine all of the rough chopped vegetables and puree into a paste.

In a wok or large saute pan heat olive oil on medium heat.

Carefully add the puree and the green grind seasoning into the saute pan.  Saute the combination in the oil for approximately 5 minutes. 

Remove fish from heat and the drain water. Add the fish to the saute pan whole.

Saute the fish in the sauteed paste until fish is cooked through. Fish will shred during the saute process.

Add 1 cup of tomato sauce, 1/2 of the onion powder, garlic powder, salt, and pepper. 

The fish will break up further, and stir to combine.  Taste the fish for seasoning.

Add the cabbage to the saute pan. 

Stir to completely incorporate cabbage into the saute.

Cover saute pan, and turn down heat to medium low.

Allow the cabbage to wilt. 

Add remaining remaining tomato sauce, onion powder, garlic powder, salt, and pepper.  Allow sauce and seasoning to cook into the saute.  Taste and adjust seasoning as necessary.

Serve hot over a bed of white rice or with boiled plantain.

NOW LET'S GET COOKING!