Soak the salt cod in milk for 1-2 hours. Rinse and set aside.


In a Large Pujols Kitchen Sauté Pan, sauté onions, garlic, and sazon over medium heat until onions are translucent.


Add the tomato sauce, water, paprika, bay leaf, and olives, and add the cod into pan.


Simmer for about 10 to 15 minutes. Once cooked, shred the cod with a spoon and add salt and pepper to taste.


In a Medium Pujols Kitchen Sauté Pan, add oil and fry empanada shells on medium-high heat by holding each down with a spoon in the center. Top each fried empanada shell with the hot baccalao, or you can serve the hot baccalao over rice. If desired, top with fresh avocado.




½ pound of salt cod


4 cups of milk


½ of small onion, sliced


3 cloves of garlic, chopped


3 tablespoons of sazon


8 ounces of tomato sauce


2 cups of water


½ teaspoon of paprika


1 bay leaf


5 Spanish olives


3 tablespoons of olive oil


6 empanada shells


1 avocado, sliced or diced


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