Laura Martin-Robley of the United Puerto Rican Association of Hawaii is the guest on episodes of "The Electric Kitchen" airing in the second half of July.
Puerto Rican dishes
focus of HECO show
She shares recipes from the cookbook, "From the Heart of Hawaii's Puerto Ricans" on the program, which airs on Oceanic Cable, Channel 16, at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays.
The following is one of Martin-Robley's featured recipes. More may be found on the Hawaiian Electric Co. Web site, http://www.heco.com/ekitchen.
STEWED CODFISH1 pound dried codfish
2 tablespoons achiote oil (recipe follows)
1 onion, sliced
2 cloves garlic, crushed
1 green bell pepper, sliced
1 bunch cilantro, chopped
1/2 teaspoon oregano, crushed
1 8-ounce can tomato sauce
Put codfish into a pot; cover with water. Bring to a boil and cook 5 minutes; drain. Repeat process 2 more times. Cover with water again and bring to a boil; lower heat and cook about 45 minutes. Drain and rinse codfish; remove bones and flake.
In a skillet, heat the achiote oil; saute onion and garlic. Add remaining ingredients; simmer 5 minutes. Add codfish and simmer 25 more minutes. Serves 6-8.
ACHIOTE OIL1 cup achiote seeds (see note)
2 cups salad oil
In a saucepan, combine seeds and oil. Cook over low heat for 5 minutes or until oil is a rich red color; strain and discard seeds. Store oil in a covered glass container in the refrigerator. Makes 2 cups.
Note: Achiote, also known as annatto or achuete, is available at Asian markets or in Asian sections of grocery stores.
Nutritional information unavailable.
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