Reviewed: Apr. 7, 2012

Excellent recipe. I made the tomato sauce ahead of time from scartch adding mushrooms, one red pepper in quarters for flavor, fresh basil from the garden and serrano pepprers to make it spicy. Everything esle was per the recipe. Everyone loved it!

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1 user found this review helpful

Reviewer:

reluctant chef

Reviewed: Jan. 20, 2012

Excellent recipe, Ms. Suazo knows her Puerto Rican food.

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2 users found this review helpful

Reviewer:

ddguzman

Reviewed: Jan. 9, 2011

My family has been making codfish for years now, normally I don't really eat it so they try not to make it while am around. in this case I decided to make it for them, Wow it was delicious. They were all very impressed and they loved it.

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6 users found this review helpful

Reviewer:

foodcurious

Living In: Hialeah, Florida, USA

Reviewed: Dec. 29, 2010

I had high expectations for this due to all the interesting flavor combinations involved, but it turned out sort of bland. Maybe rosemary would help, and definitely salt and pepper. I would probably do it in the oven next time, rather than the stovetop.

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7 users found this review helpful

Reviewer:

BRG

Reviewed: Dec. 2, 2010

I first had this in Mexico on New Year's Eve and it was delightful. I changed it to match what I remembered by using fresh cod and omitting the eggs and it was still very good.

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4 users found this review helpful

Reviewer:

SWRDPRINCESS

Cooking Level: Expert

Reviewed: Nov. 26, 2010

This dish was spectacular. I can`t believe salted cod can be so good. I didn`t have capers, so used more green olives and used rose wine instead. And I roasted peppers in my oven. Very good.

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6 users found this review helpful

Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Oct. 8, 2010

I feel like I just came back from my mom's kitchen in Puerto Rico! Let me tell you about this dish. It's heaven on Earth. I love the flavors and the different textures of this dish. If you don't like fish, you'd still like this. It is not "fishy". If you don't like raisins, you won't know they are there. They give a hint of sweetness to every bite. The capers and olives a hint of tanginess and a bit of saltiness, just enough to make it wonderful. You can serve this with a side of white rice or with some boiled roots (like yuca, malanga, yautia...etc) OR just do like I am doing right now...eat a bowl of it by itself before it dissapears. Thanks Milly!

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LatinaCook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Jul. 16, 2010

I must add that due to the overfishing of cod over the years, it is easier to find salted pollock (another white fish) sold as 'salted cod'. The term 'salted cod' has become a generic term for salted white fish. Pollock is less expensive, comes in convenient boned filets and works fine for this recipe. The flavor is less intense, but this might be a positive for those who didn't like salted cod because of that.

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13 users found this review helpful