Caribbean Codfish Salad Recipes

Steps:

• Advance Prep: Soak the cod overnight, draining and rinsing several times to remove the extra salt. 1. Place in a pot of fresh water and cook at medium heat for 15-20 minutes. Drain and flake. Remove any bones. 2. In another pot with fresh water, place the potatoes, green plantains, yautía (malanga), or other root vegetables, add salt to taste, and boil until the vegetables are tender. Check for doneness, usually 10-12 minutes. Drain. 3. In a large dish, thoroughly layer the potatoes slices, half of the codfish, the vegetables, the rest of the codfish, and place the tomato slices on top. Add the onions, sprinkle the capers and add the egg wedges. 4. In a small bowl mix olive oil, vinegar, garlic, salt and black pepper. 5. Pour dressing mixture over codfish mixture and toss just enough to evenly coat. 6. Taste and re-season if necessary. Serve or refrigerate until ready to serve.

Steps:

• Place salt cod in cold water to cover. Place in fridge for 24 hours, changing water 2-3 times.
• Debone and skin if needed. Cut into 1 " pieces.
• In a 2 quart saucepan place fish with water to cover, simmer gently until fish flakes easily, about 10 mn.
• Cut avocado into bite size pieces, toss with onion, tomatoes, olives and fish.
• Whisk oil, lemon or lime juice and pepper. Toss with salad.