Fandango de bacalao (Cod salad)  Ingredients:       250 g dried cod    1 onion       2 bunches parsley    8 tablespoons olive oil       1 avocado    350 g cooked potato       8 cooked small corn cobs    salt to taste       ground pepper to taste    400 g calabaza cocida

Preparation:

- Desalt the cod and soak for 24 hours, change the water many times. Drain, put in a casserole covered with hot water and scald for 10 minutes. Drain, let cool and shred, discarding the skin and bones. - Peel the onion and chop very finely. Put the cod together with the onion in a bowl, sprinkle with chopped parsley, drizzle with oil and let marinate about 2 hours. - Peel the avocado, discard the bone, cut into slices and put in a tray with potatoes and chopped pumpkin to taste and corn cobs. - Season, drizzle with a little oil and serve.

Categories:  Brazilian, Fish, Salads

Estimated Serving:  4

Estimated preparation time:  25 min.

Language:  English

Shared by:  sheila    2011/09/01