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Codfish buljaw

5 from 1 vote


  • 1 lb Codfish If you don't have cod use salted pollack
  • 2 Onions chopped
  • 1/4 cup Parsley chopped
  • 1/2 cup Scallions/Green onions chopped
  • 1/4 cup Vegetable oil or extra virgin
  • 2 Cloves of Garlic minced or granulated garlic powder
  • 1 1/4 tbsp Curry or turmeric powder
  • 1/2 Hot pepper chopped


  • You may choose to soak your codfish overnight or boil it, changing the water and boiling again to remove the salt.
  • After you've removed most of the salt, strain it using a strainer or a colander and using your hands, shred it into smaller pieces.
  • Heat a frying pan or skillet on the stove and add the oil.
  • Toss in the onions, turmeric or curry, garlic and stir.
  • When the onions are al dente, add the cod to the mixture and continue stirring.
  • Finally, add the parsley flakes and hot pepper.
  • Turn off the stove when you feel that you've achieved the right consistency and uniform color for your codfish bulljaw.