Pollock Stew
- 1 lb Panamei Salted Pollock (desalted and shredded)
- 2 tbsp olive oil
- 1 white onion, chopped
- 1/2 tbsp garlic, mashed
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1/4 c green olives, seedless, sliced
- 3 medium tomatoes, chopped
- 3 Tbsp of sofrito, optional
- 1 can of tomato sauce
- 1 tsp of hispanic colored seasoning (“sazón con color”)
- 2 bay leaves
Boil the pollock and change the water at least 2 times, to reduce the amount of salt.
In a pan, heat the oil over low heat. Sauté the onion for 2-3 minutes. Add the garlic and sauté for 1-2 minutes.
Add peppers, olives, sofrito, seasoning and tomatoes. Cook for 1-2 minutes and add the tomato sauce, the crumbled fish and mix.
Add the water and boil over medium heat until a light sauce is obtained.
Taste and add salt if necessary, or to taste. Serve and garnish with bay leaf.
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