• One package of boneless dried codfish.
  • One half cup of sofrito. (You can find the recipe for sofrito on our foundation page.)
  • One eight ounce can of tomato sauce.
  • Four tablespoons of tomato paste.
  • Two quarts of cold water.
  • One small jar of green olives (For this dish I prefer the ones with the pit they seem to hold up better.)
  • salt and pepper to taste. ( Please don't add the salt until almost the end because the fish is salty enough)
  • Three to four tablespoons of olive oil.
  • One cup of long grain rice. (More or less depending on how thick you want the asopao.)
  • One tablespoon of oregano ( More or less depending on your taste.)


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