A fiery Caribbean-style dish of fresh or
salted codfish poached, shredded and added to a spicy tomato
sauce with onion and bell pepper. Serve over Cou-Cou (Caribbean
polenta) or cooked rice.
Frizz Fish
1 pound fresh or salted codfish
1 large Spanish onion
1 green bell pepper
2 (8-ounce) cans tomato sauce
1 cup corn oil
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon Barbados Oh Ho! Hot Sauce
4 cups water (for cooking codfish)
- Cook codfish over medium high heat. Change
water 3 times and reboil each time to remove most of the salt.
Cook about 1/2 hour. Fish should flake with a fork when cooked.
Remove codfish from saucepan and shred apart in opposite directions
with two forks.
- Heat corn oil in a large skillet. Dice
onion and green pepper. Stir. Remove and place on paper towel.
Add shredded codfish to oil in saucepan. Saute fish for 6 minutes.
Drain excess oil.
- Add tomato sauce, onion and green pepper
to saucepan. Bring to a slow bowl and simmer for 5 minutes.
- Serve Frizz Fish over Cou-Cou,
(if desired). Sprinkle with Barbados Oh Ho!
Serves 4 to 6.
Recipe property of Nyla Morrison, author
of "Minna Cooks Caribbean". Used with permission.
