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Ingredients: |
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| 500 g 50 mL 125 mL 125 mL 125 mL 540 mL 540 mL 75 mL 125 mL 2 mL 5 mL Spice Bag: |
salt cod butter chopped onion diced celery diced green pepper canned tomatoes tomato juice ketchup uncooked long grain rice paprika Tabasco sauce (2 drops) Worcestershire sauce 2 garlic cloves, quartered; 25 ml (2 tbsp.) pickling spices |
1 lb 1/4 cup 1/2 cup 1/2 cup 1/2 cup 19 oz 19 oz 6 tbsp 1/2 cup 1/2 tsp 1 tsp |
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| Method: Soak cod in cold water overnight. Drain. Cover with fresh cold water and bring to a boil. (If still too salty, repeat this operation.) Drain and flake fish. Sauté onion, green pepper and celery in butter until tender. Add 850 ml (3 ˝ cups) of water, tomatoes, tomato juice, ketchup, sauces, rice, paprika and spice bag. Simmer for 20 minutes, stirring occasionally. Add fish and reheat. Remove spice bag and serve. (10 servings) |
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