Christmas Codfish

This is traditionally served on a platter garnished with pimiento-stuffed green olives and parsley. Plain white rice is the traditional accompaniment.

INGREDIENTS | SERVES 4

1 (1-pound) piece salted codfish

2 small yellow onions

2 garlic cloves

3 medium-sized red tomatoes

5 pickled jalapeño chili peppers

3 canned pimientos

1 teaspoon salt

1 teaspoon ground black pepper

3 tablespoons vegetable oil

  1. Soak the codfish for 6–8 hours in cold water. Change the water several times.
  2. Peel the onions and garlic cloves and chop into 1⁄4" pieces. Peel the tomatoes and cut into quarters. Remove stems and seeds from the jalapeños and cut into 1⁄4" pieces. Slice the pimientos into 1⁄4" strips.
  3. Drain the codfish and put into a saucepan. Add 1 onion and water to cover. Bring to a simmer. Cover and cook gently for about 15 minutes or until the fish flakes easily when tested with a fork. Drain. Sprinkle salt and pepper on top.
  4. While the fish is cooking, put the tomatoes, remaining onion, and garlic in an electric blender or food processor; blend until puréed.
  5. Heat the oil to medium temperature in a skillet. Add the tomato sauce. Cook until thickened, stirring occasionally. Mix in the chilies and pimiento strips. Pour over fish and serve.

Peppers or Peppercorns?

Chili peppers are not related at all to the plant that produces peppercorns. It’s likely that they received the same name when the Spanish conquistadors arrived in Mexico during the 1500s and found that the chilies had a similar “bite” to the more familiar peppercorns.