Ingredients:
1 kilo of cod soaked chips for 12 hours, leave in the fridge until ready to prepare
Other ingredients:
3 large onions chopped fine drizzling, rinsed and drained
2 cups (tea) parsley with stems finely chopped
1 cup (tea) of whole pickled capers drained
1 cup (tea) of green olives without the bite lumps in rodelinhas
1 cup extra virgin olive oil
½ cup wine vinegar or rice vinegar
moderate salt
2 feet smooth lettuce
Way of preparing:
Rinse the cod, soak in cold water in the refrigerator for 12 hours. After runs well.
Not for cooking cod, cod salting is enough, however if you have questions can dump the cod in boiling water, leave for 5 'minutes then drain, let cool.
Do not throw the water off, cook potatoes for another dish.
Place in a bowl, cod, onion, parsley, capers, olives season well, with plenty of olive oil, vinegar and a little salt.
Remember that cod is already salty. Use salt sparingly
Spending already seasoned cod, to a platter and arrange, spread over the whole or chopped green olives and some capers.
Store in refrigerator until ready to serve.
Make a bed of lettuce leaves washed dry with paper towels without seasoning.
Distribute cod salad already quenched, over the lettuce bed
Do this procedure above, only when serving.
II - Option:
The outline of the beam can put whole palm quail eggs in slices, cherry tomatoes, grated carrots.
Can put baked potato balls made with boleador.
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