Codfish Stew, Asopao de Bacalao Recipe

Ingredients:

• 2 tbsp annatto oil 
• 1/2 cup goya sofrito
• 1 can 14oz diced tomatoes 
• 1 cup tomato sauce 
• 1 cup water
• 2 lb salt codfish, bacalao shredded 
• 2 bay leaves 
• 1 tsp salt 
• 1 tsp black pepper

Procedure:
Heat the oil in a skillet, add recaito, tomatoes, and tomato sauce. Cook over medium heat for 5 minutes. Add the remaining ingredients and cook over low heat for 15 minutes.