Soak codfish overnight in cold water to
In a pan, you put the oil.
Slice the onions.
You put a layer of sliced potatoes, 1 can chickpeas, then one layer of codfish (it should already be cooked), then the tomatoes and olive oil.
You repeat this.
You wait until everything is cooked and then you serve it.
In a large saute pan over medium-high heat, add the olive oil. When heated add the garlic and onion and saute until golden brown.
Add the potatoes, codfish and chopped egg and cook until heated through. Remove the pan from the heat and add the parsley and olives.
venproof casserole dish. Cover the codfish with the potato slices.
Soak codfish in water for 24 hours (replacing water 3 or 4 times).
Cook in fresh water for about 15 to 20 minutes.
Debone and shred codfish by hand; mince with a fork or in food processor. Add mashed potatoes to codfish, along with onion and parsley; mix well.
Add beaten eggs, salt and pepper; stir together.
With floured hands, form cakes into the shape of a small egg.
Fry in 1/2 inch boiling oil or margarine until golden brown in color. Drain on paper towels.
Garnish with parsley and sliced tomato wedges.
Soak codfish in water overnight.
Drain off water and place codfish and peeled potatoes in cold water to cook together for 1/2 hour.
Mash potatoes.
Shred codfish.
Then mix the two together. Add egg, onion, pepper and parsley.
Form into cakes; fry on both sides until brown.
Soak codfish night before in water.
Drain and boil in 2 liters of water for 15 minutes.
Shred codfish.
Make sure you take all bones out.
In large skillet alternate layers of potatoes, codfish and onions.
Add the rest of the ingredients. Bring to a boil, then simmer for 30 minutes or until potatoes are done.
Boil codfish for one hour and pour out water.
Let is sit in a fresh water for 12 hours.
Pour olive oil into a pot with 1/4 cup of water.
Add okra, pepper and onions.
Let it cook in vapor for 20 minutes and add codfish.
Let cook for another 15 minutes or until onions and peppers are well cooked.
Clean codfish well.
Boil and drain.
Clean again.
(Get rid of all salt.)
Boil again until tender.
Boil potatoes (firm).
Cool. In frying pan, add remaining ingredients and stir regularly on medium heat.
Add codfish and potatoes.
Soak codfish in cold water overnight; discard water.
Boil 1 quart of water; drop codfish in water.
Turn fire off; let stand 10 minutes.
Discard water.
Cool and shred cod.
Mix egg with 1 1/2 cups water and milk; pour over flour mixture and gradually make a soft paste.
Add other ingredients.
Mix well.
Drop 1 tablespoon at a time in hot oil (deep fry).
Very good as an appetizer.
Soak codfish overnight.
Drain water.
Replace with fresh water and boil.
Boil potatoes and mash.
Cook onions, scallions and peppers together in frying pan, then mix codfish, potatoes, onions, scallions, peppers and eggs all together.
Once all ingredients are mixed, make small balls and roll in flour.
In a frying pan pour oil and heat until hot.
Put in six \"cake balls\" in frying pan with oil until brown all over.
Repeat.
Soak codfish in water to cover for 4 hours.
Drain well and boil rapidly in 2 quarts (8 cups) water for 15 minutes.
Drain, discard skin and bones and shred flesh.
Mix tomato sauce, water, olive oil, pimientos, olives, bay leaf, capers, raisins and garlic. In a large frying pan, arrange alternate layers of codfish, sliced potatoes, sliced onions and mixture.
Bring to a boil.
Cook over low heat covered for 30 minutes or until potatoes are fork-tender. Serves 4 to 6.
Boil codfish with garlic and parsley until done.
Drain and cool; flake and add onion, parsley and pepper flakes.
Boil potatoes and mash them.
Stir potatoes into codfish mixture with one beaten egg.
Form into generous 1-inch balls or small patties (for fish cakes) and deep fry.
Remove skin and bones from the cooked codfish.
Break into large chunks, drying with a towel.
Make a batter with flour, oil and water.
Add egg yolks, parsley and egg whites beaten until stiff; salt and pepper to taste.
Dip codfish chunks into batter and fry in oil until golden brown on both sides.
Soak codfish overnight in cold water; changing water several times.
Saute onions, olives, celery and capers in olive oil. Stir occasionally.
Add crushed tomatoes, salt and pepper.
Simmer about 5 minutes.
Add codfish.
Add enough water to cover fish. Simmer 20 to 25 minutes.
Soak codfish in water for 5 minutes.
Boil to soften for 5 to 10 minutes, then drain.
Combine the rice, vinegar, water, sugar and oil, then add codfish to this sauce.
Add the onions and tomato.
Chill for 1 hour and serve.
You first boil the codfish with the potatoes.
You cook the eggs separately.
You fry the onion in olive oil.
In an appropriate container (can go in the oven), you put one layer of potatoes, then one of codfish, one of the eggs, parsley and the onion.
You repeat this and then on top, put the oil.
You put it in the oven at 300\u00b0 and then at 250\u00b0 for a cooking time of 15 minutes.
Soak codfish in water in refrigerator for 2 to 3 days, changing water every half day.
Remove skin, shred codfish, grind if possible.
Shred codfish that has soaked overnight in water.
Boil codfish, then shred.
Mix ingredients and shape into balls.
Deep fry in oil a few at a time.
Drain on paper towel.
Cut codfish into strips; place in medium