The social network that celebrates Latin food
Ensalada de Bacalao (Codfish Salad)
2 lbs fresh cod
½ cup of extra virgin olive oil
1 large onion, peeled and julienned
1 red bell seeded and julienned
1 green pepper seeded and julienned
1 medium tomato, seeded and diced into bite size chunks
1 large ripe avocado – peeled and cut into bite size chunks
1/4 cup of white vinegar
4 large eggs boiled eggs, peeled and sliced thin
3-4 bay leaves
Place your codfish in a large pot with water and let it soak for a few hours.
Drain, add fresh water and bring to a boil.
Drain again and set aside.
In a large skillet, drizzle a little ½ your oil and cook your onions, peppers and bay leaves until nice and tender.
Shred your codfish and add it to the skillet with your mixture.
Add tomatoes and let that all simmer for about 10 minutes.
Pour salad into a large bowl, mix in the remaining olive oil & vinegar and serve.