MEMORIES: Part 2: Cod Fish Salad (with Yuca or Cassava and Yautia in Escabeche)

​This is Part-2 of the two-part recipes that I posted yesterday. Enjoy!
 
Recipe #2: Salted Cod Fish Salad Recipe
 
Approximate Prep: (soak the cod overnight)  
Cooking Time (20 minutes to prep) + (15 minutes in fridge to enhance flavors) (35 minutes)
Approximate Cost: $8.98 or $2.99 per serving
Allergens: Gluten Free
Servings: 3
 
Ingredients for the Salted Cod Fish Salad
½ lb. Salted Cod Fish or Bacalao (@ $9.99/LB) = ($5.00)
½ Red onion, cubed (.35)
½ white onion, cubed (.25)
1 (4-oz.) Sliced pimento peppers (.75)
1 Roma tomato cubed (.33)
1 tbsp. Angie’s basting oil (.35)
1 tbsp. EVOO (.35)
1 tbsp. chopped Goya Salad Olives (.35)
1 tsp. red wine or cider vinegar (.15)
1 Avocado cut in cubes (1.00)
 
Directions

1. Prepare the cod fish according to the box directions. Since it is cured in salt you need to rinse well then soak it in water overnight to remove the extra sodium.
2. The next day, drain the codfish, shred it and look for any stray bones. (Since I always purchase the filet type, I rarely find one.)
3. Prep the onions and in a bowl, add the remaining ingredients listed under ingredients list.
4. Then, add them to the shredded cod fish, mix well gently, not to mash the avocado. Refrigerate for at least 15 minutes before serving.

 
NOTE: The Cod fish renders about 3 cups after unsalted and shredded. Once you measure the ½ lb. needed for this recipe, you are left with enough cod to make my “Bacalaítos Fritters” that I posted on my blog on 7/10/2016.
 
HACK: You can serve it also as an appetizer over crostini’s, or make French bread sandwiches, or serve it with your favorite crackers on the side.