1 lb. salted cod fish
1 sm. onion
1 garlic clove
1 med. tomato, firm
1/4 c. diced green peppers
1/4 c. diced red peppers
Black pepper
3 hard-boiled eggs (optional)
3 tbsp. Mazola cooking oil

Soak codfish in water to cover overnight. Change water twice. Scald in boiling water and drain. Strip fish in small pieces and set aside in dish. Slice garlic clove and brown in oil. Add onions and saute until just tender. Add peppers and tomatoes, saute a little more and mix contents with codfish and, if desired, diced eggs. Serve on a bed of leaf lettuce. Good with biscuits.

1 lb. salted cod fish
1 sm. onion
1 garlic clove
1 med. tomato, firm
1/4 c. diced green peppers
1/4 c. diced red peppers
Black pepper
3 hard-boiled eggs (optional)
3 tbsp. Mazola cooking oil

Soak codfish in water to cover overnight. Change water twice. Scald in boiling water and drain. Strip fish in small pieces and set aside in dish. Slice garlic clove and brown in oil. Add onions and saute until just tender. Add peppers and tomatoes, saute a little more and mix contents with codfish and, if desired, diced eggs. Serve on a bed of leaf lettuce. Good with biscuits.

1 lb. dried, salt codfish

2 large potatoes, cooked and sliced

1 medium onion, sliced

4 hard boiled eggs, chopped

2 cups French cut string beans, steamed

Chopped fresh parsley

Green olives

Salt and pepper

Portguese olive oil

Red wine vinegar



Prepare the fish by soaking in cold water over night. Drain and rinse the fish. Place it in a kettle, cover with water and cook. When the fish has cooled, layer it with the potatoes, onions, eggs and green beans in a bowl or arrange on a platter. Season with salt and pepper. Sprinkle with the olive oil and vinegar and garnish with green olives and a generous handful of chopped, fresh parsley.

Serves 4.