About this recipe:Salted cod is cooked with onions, tomatoes, peppers, chillies and lemon juice, then served with lettuce and avocado. Traditionally served as a breakfast, feel free to eat it when you like.
225g salted cod fish
4 tablespoons vegetable oil
2 onions, chopped
3 tomatoes, chopped
2 red peppers, chopped
1 tablespoon lemon juice
1 pinch crushed chillies
6 leaves lettuce
1 avocado, peeled, pitted and sliced
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Method Prep:15min › Cook:30min › Ready in:45min
To remove excess salt from the salted cod, bring it to the boil in a large saucepan of water. Drain the water and repeat the process. Drain the salted cod, flake and press liquid out.
In a large frying pan, saute onions, tomatoes and peppers in the oil for 2 minutes. Mix in flaked salted cod, lemon juice and crushed chillies. Cook mixture at a low heat until the moisture has almost completely evaporated.
Pile the mixture into the centre of a serving dish and arrange lettuce and avocado around it.
Or salt cod can be purchased in Mediterranean or Caribbean speciality shops.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Simple and very tasty. I cooked the onion with the chilli first but followed the rest of recipe to the letter and it turned out very well. Looking elsewhere online this is often served on a bread of some sort. I used a chunky, wholemeal and seeded crust. A great combination. - 21 Feb 2012