6 or 7 potatoes, peeled
and cubed
1 red or Spanish onion,
sliced into rings
1 avocado, cubed
2 tomatoes, cubed
1/2 cup olive oil
Salt and pepper to
taste
Cover salt cod in pan with water and bring to boil. Pour off water and cover with fresh water. Bring to boil. Repeat until fish is not too salty OR use any other large-flaked fish, poached in salted water, cooled and flaked. Cover potatoes with water, boil until tender. Drain and season with salt and pepper. Place warm potatoes on serving platter. Top with flaked fish and sliced onions. Scatter chopped tomato across top. Put cubed avocado around sides. Pour 1/2 cup olive oil over all.
This recipe is from Carolyn and Paul Cave's friend Pedro Cruz. He is from Puerto Rico, but lived in Washington, D.C., for a while. He fixed dinner for the Caves and us when we were visiting there one fall. This was our favorite dish and we always remember Pedro and the good time we had when we prepare it.
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