While I don’t eat cod fish salad often, I always enjoy it when I do…and this week I had a hankering. I like the Italian version with oil-cured olives and tomatoes — and I equally like the Puerto Rican version with avocado and lime juice.
It didn’t take a brainstorm to come up with the idea to combine my favorite elements of each. They certainly are complementary. Two traditional ingredients to the Puerto Rican version that I forgot are hard-boiled eggs and pimentos so we’ll call them optional.
• Using a glass bowl, soak salted cod in refrigerator in cold water overnight. Change water at least 3X.
• Finely mince tomatoes, salt them and set aside.
• Smash a clove of garlic and reserve it in extra virgin olive oil, s+p for dressing.
• Boil potatoes. When almost done, I threw the cod in to boil for about 3 minutes. [The salt curing doesn’t require cooking but, a few minutes in boiling water, makes it easier to flake and gets to the inner flesh.]
• Cool potato and slice.
• Finely mince avocado.
•Thinly slice onions.
Using a mold, I layered potatoes, onions, cod, avocado, tomatoes, olives. Remove garlic from the olive oil and pour liberally over top. Add juice from a fresh lime and a sprinkle of grated black peppercorn.
Footnote: There’s cod fish left over. Come back for spaghetti and baccala fra diavolo.