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Preparation time: 15 minutes + standing time
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 180 cals, 6g fat (of which 1g saturates), 7g sugar and 2.7g salt per portion.
Ingredients
- 2½ cups water
- ¼lb (4oz) dried salted cod
- 2 tsp salt, divided
- 1 small head cabbage, shredded
- 1 small white onion, sliced
- 1 small tomato, chopped
- ½ - 1 tsp Scotch Bonnet or habanero pepper, minced
- ¼ cup sliced red and green pepper
- 4 tsp vegetable oil
- Hot cooked rice (optional)
Method
1. In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside.
2. Meanwhile, in a large bowl filled with cold water and 1 tsp salt and stir to dissolve. Add cabbage and rinse; drain.
3. In a large saucepan, heat oil. Add onions, peppers and tomatoes; cook until onions are tender, 4 - 5 minutes. Add cabbage and remaining 1 tsp salt. Cook, covered, until cabbage is tender and translucent, 5 - 6 minutes. Stir in fish; cook until heated through. Serve over rice, if desired.
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