Don Quixote From On Point! And Codfish.

Four hundred years ago this year, in 1615, the Spanish writer finished his great work "Don Quixote." 
Within months he will die. But Don Quixote has never died. The mock epic of the ramshackle knight on his bony horse tilting windmills has been one of the most durable and massively popular literary works in history. George Washington read it. And Melville and Mark Twain. Picasso. Dostoevsky has been labeled the corner of Hispanic culture, and the modern understanding of human condition.'

                      Brings me to the question, What will I have served Cervantes?

                                                  Codfish a la Caribbean

                                                         With Bake
12 ozs dried, salted codfish fillets
2 tablespoon vegetable oil
1 onion, sliced half moon
1 multi color pepper, sliced
3 garlic cloves minced
2 Tablespoons sofrito
1 pack Sazón
8 ozs tomato sauce
1 cup vegetable stock

Soak codfish in water for at least 4 hours. Change water after 2 hours.
Drain well and boil in 3 cups water for 15 minutes. Cool and then shred in bite size pieces.
Heat oil in in large sauce pan. Add onions cook 4 minutes.
Add peppers and garlic and cook for 3 minutes.
Add tomato sauce and sazón cook two minutes.
Add codfish, sauce and continue cooking on medium heat for 15 minutes.
Taste and adjust seasoning.
Feel free to add olives, capers or raisins.
Serve with fried bake. Garnished with red onion, lettuce, fresh lime juice and hot sauce.