Fish

Jamaican codfish and peppers over yams takes 15 minutes to prepare.

Jamaican codfish and peppers over yams takes 30 minutes to cook.

Jamaican codfish and peppers over yams makes 8 servings.

The ingredients for Jamaican codfish and peppers over yams are:

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)

Here is how you make Jamaican codfish and peppers over yams:

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: 8Recipe submitted by SparkPeople user EXENEC.

The nutritional information for Jamaican codfish and peppers over yams is:

• 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