Salted Fish (Poisson Sale) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 2 pounds (1 kg) dried salted fish of choice | 1/4 cup vegetable oil | 1 large yellow or red onion, minced |
| 2 cloves garlic, minced | 6 tomatoes, coarsely chopped | 1 teaspoon saffron threads |
| 1 teaspoon chile powder or hot paprika (optional) | 1 cup cold water | 1 green bell pepper, seeded and coarsely chopped |
| 1 red bell pepper, seeded and coarsely chopped | 1/4 pound green beans, coarsely chopped | juice of 1/2 lemon (optional) |
| 1 | Cover the salted fish with water and soak overnight. Drain, then remove the skin, if any, and any bones. |
| 2 | In a large pan, combine the oil, onion, garlic, tomatoes, saffron, chile powder, and water. Bring to a boil on low heat and simmer for 5 minutes. Flake the fish into chunks, and add it to the sauce. Mix together, taking care not to break up the fish pieces too much. Adjust the seasoning. |
| 3 | Add the bell peppers and green beans, and continue simmering on low heat for 10 to 15 minutes, or until the liquid reduces and the vegetables and fish are soft and cooked. Add the lemon juice. |
| 4 | Serve hot. |