STEWED COD FISH

1 lb. Boneless salted codfish
1 tbs butter or vegetable oil
2 large onions
2 cloves of garlic
½ tsp of chives
½ tsp of parsley
½ tsp thyme
½ tsp of marjoram
½ tsp basil
1 bay leaf
½ tsp of Walters Caribbean hot sauce
1 bay leaf
1 celery stalk finely chopped
½ red bell pepper chopped
1 cup chopped tomatoes

Soak codfish overnight in cold water, refresh and bring to a boil then simmer for ten minutes. Taste to ascertain saltiness and if needed refresh water and boil for an additional five minutes.

Melt butter in a saucepan, add garlic and vegetables, salt and pepper to taste and cook for five minutes, add salt cod and spices, cover ingredients with water and cook for twenty minutes stirring frequently. Add more water if needed.