Pick-Up Saltfish
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
62
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 medium
Onion (minced)1 medium
Green Bell Pepper (minced)2 medium
Tomatoes (seeded, finely chopped)3 tbsps
Lime Juice (fresh)1 tbsp
Lime (finely grated peel)Directions:
1
Rinse salt cod with cold water
2
Place fish in large bowl; cover with cold water
3
Cover bowl and refrigerate at least 24 hours, changing water once
4
Drain
5
Place fish in large skillet; cover with cold water and bring to boil
6
Reduce heat and simmer until fish flakes easily, about 50 minutes
7
Drain; cool slightly
8
Using fingers, shred fish, discarding skin and bones
9
Measure 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use)
10
Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend
11
Season with salt and pepper
12
(Can be made 4 hours ahead
13
Cover and chill
14
) Mound salad in center of platter
15
Sprinkle with chopped egg
16
Surround with avocado slices and serve
17
Rinse salt cod with cold water
18
Place fish in large bowl; cover with cold water
19
Cover bowl and refrigerate at least 24 hours, changing water once
20
Drain
21
Place fish in large skillet; cover with cold water and bring to boil
22
Reduce heat and simmer until fish flakes easily, about 50 minutes
23
Drain; cool slightly
24
Using fingers, shred fish, discarding skin and bones
25
Measure 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use)
26
Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend
27
Season with salt and pepper
28
(Can be made 4 hours ahead
29
Cover and chill
30
) Mound salad in center of platter
31
Sprinkle with chopped egg
32
Surround with avocado slices and serve