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Codfish Salad

1 pk (3.25 oz) dried shredded codfish
2 Onions, sliced
1 tb Salt
3/4 c Salad oil
2 lg Cloves garlic, minced
6 tb Cider vinegar
1 tb Soy sauce
2 Hawaiian red peppers, seeded and minced (up to 3)
1 tb Minced parsley
1 cn (15 oz) garbanzo beans, drained
1 Head lettuce, torn in pieces
2 Tomatoes, cut into wedges
1 Japanese cucumber, sliced
1 bn Watercress tops
1 cn (15 oz) pitted black olives, drained

Soak codfish in hot water; let stand for 10 minutes, drain. Repeat process, draining well the second time. Sprinkle onions with the 1 tablespoon salt; let stand for 10 minutes. Rinse onions and drain well; set aside. In a skillet, heat the oil. Add codfish, garlic, vinegar, soy sauce, red peppers, and parsley; cook for 2 minutes. Add onions and garbanzo beans. Stirring frequently, cook for 2 more minutes. In a salad bowl, combine remaining ingredients. Add codfish mixture; toss well. Makes 10 servings.

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