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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 193.1
  • Total Fat: 8.6 g
  • Cholesterol: 11.2 mg
  • Sodium: 60.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 6.3 g

View full nutritional breakdown of Jamaican codfish & peppers over yams calories by ingredient
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Jamaican codfish & peppers over yams

Submitted by: EXENEC

Introduction

Another recipe from my coworkers, the name of which I don't know. You can put the codfish/pepper mixture over any starch, but I love this with yams--delicious, healthy and full of fiber! Not the same as sweet potatoes, though they would be good, too. Also try baked potatoes, coconut rice, grits, polenta, etc.

I eat this all the time for breakfast--keeps me full for a good 6 hours.
Another recipe from my coworkers, the name of which I don't know. You can put the codfish/pepper mixture over any starch, but I love this with yams--delicious, healthy and full of fiber! Not the same as sweet potatoes, though they would be good, too. Also try baked potatoes, coconut rice, grits, polenta, etc.

I eat this all the time for breakfast--keeps me full for a good 6 hours.

Number of Servings: 8

Ingredients

    1 lb bacalao (salted codfish, soaked overnight with 3 changes of water and then boiled 20 minutes)

    1 med onion, sliced
    1 med green pepper, sliced
    1 med red pepper, sliced
    3 jalapenos, de-seeded & sliced
    3 med tomatoes, chopped
    2 cloves garlic, minced
    2 sprigs thyme or 1 t. dried thyme
    black pepper to taste


    2 med yams (~3 c. chopped, peeled & bite size)
    1 pat butter (1.5 tsp)

Tips

I like this with a sprinkle of chopped cilantro.


Directions

Prepare salt cod--some just boil it, some soak it, I do both--soak overnight, changing the water 2-3 times, then boiling it for about 20 min. You don't want to totally desalinate it, so taste as you go.

Peel yams & chop into bite size pieces. Put into pot and cover with water, bring to boil until tender (15-20 minutes until easily pierced with a fork).

Meanwhile, saute veg in 2 T. canola until limp (~10 minutes). Add shredded fish w/1 more T. oil. Saute for 3-5 minutes.

When yams are ready, drain. Throw in butter and mash with pestle or potato masher. Add fish/veg and mix.

Serving Size: Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user EXENEC.





TAGS:  Fish | Other | Other Fish |

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