MY BACALAO (COD FISH) GAZPACHO with MAPÉN (or BREADFRUIT) TOSTONES

I couldn’t find a better dish to make to accompany with Mapén (or breadfruit) Tostones than my Cod Gazpacho. All the ingredients are great; however, just combining the cod fish, lemon juice, olive oil, olives, onions and avocado makes me super happy, smile. My breadfruit tostones bring this dish to a higher level.
 
Approximate Prep and Cooking Time: The cod needs time to wash the salt off. (Soak the cod overnight) (20 minutes to prep with all the ingredients) and (15 minutes to allow the flavors to blend in the fridge)
Approximate Cost: $18.43 or $6.14 per serving
Difficulty Level:     X    Easy __X__ Intermediate ____ Advanced
Servings: 3 to 4
 
Ingredients
1 box of Salted codfish ($9.99)
½ med-size sweet onion, chopped (.35)
1 4-oz. Sliced pimento peppers (.75)
4 vine tomatoes, sliced ($1.00)
¼ c. olive oil (.75)
1 tbsp. chopped Goya Salad Olives (.35)
1 lemon squeezed for the juice (.54)
½ tsp. garlic powder (.10)
Salt and pepper to taste (.10)
 
½ bag of Goya Breadfruit (mapén) Tostones ($2.50)
¼ olive oil to fry the tostones (.75)
Avocado (1.25)
 
Directions
Prepare the cod fish according to the box directions. Since it is cured in salt you need to soak it in water overnight to remove the extra sodium.
 
The next day, drain and spin dry the codfish, shred it and mix with the remainder ingredients listed, except the Tostones that you will need to fry.
 
Refrigerate for at least 15 minutes before serving.
 
While the GAZPACHO is in the fridge absorbing all the flavors, add the other ¼ c. of olive oil to a sauté pan to fry the TOSTONES until golden brown, just as you would do French fries, or you can follow the bag directions if you prefer. Then remove from the pan and allow them to drain any excess olive oil over paper towel.
 
When the TOSTONES are ready, bring the GAZPACHO from the fridge and begin plating.
 
Enjoy.