Ensalada de Bacalao
(Codfish Salad) Serves 6


2 lbs, dry/salted bacalao, desalted
4 white potatoes, boiled and cubed
1 large red onion, peeled and sliced into rings
3 tomatoes, sliced
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ cup Spanish olives
Powdered garlic
2 avocados, sliced
Salt and pepper to taste

½ cup olive oil
1 tbsp of white vinegar
3 hard boiled eggs, shelled cooled and sliced
1 small jar of red pimientos, sliced

Rinse codfish under warm running water to rinse off excess salt. Then add to a pot of boiling water, let it boil for about 20 minutes or so. Drain the water, add fresh water and boil again. Drain and let it cool. Shred or pull apart into bite size pieces using your fingers. Set aside to let drain and cool.

Boil the potatoes (do not overcook) , cool & cut in large cubes. Boil the eggs.

Place the fish in the salad bowl as the first layer. Add the other ingredients except for the olive oil, vinegar & hard boiled eggs. Make other layers with the codfish and all the ingredients until all is used up. Season with garlic poweder, salt, and pepper. Combine vinegar & olive and drizzle over the salad. Gently toss until all ingredients are well coated with the dressing. Add sliced boiled eggs, & garnish with red pimientos.