Howdy.

Here is a great dish for yall in desperate need of protein and roughage.
Salt cod is one of the most under utilized proteins there are, dut to lack of knowledge.
I suggest subbing Milk for the water for soaking your salt cod. Taste the cod. If its to salty then soak a third time. You will get it!
You can also use this method to make New England salt cod cakes, salt cod chowder
You can smoke your cod, rice it and make gnocci, or toss it with some lemon tabasco butter and top another dish with it as garnish. Like My trout Ponchatrain recipe.

Ingredients Measure
Salted codfish 3 pounds dried
Sherry Vinaigrette (recipe below)
Yukon Gold potatoes, peeled and diced 2 pounds
Ñame*, peeled and diced 1 pound (this is a root veg from Puerto rico) Can sub white turnips
Yautia* or taro root, peeled and diced 1 pound
Apio (celeriac), peeled and diced 1 pound
Yuca, peeled and diced 1 pound
Unripe green bananas, peeled and diced 4
Extra virgin olive oil
Lamb's lettuce 1 bunch
Tomatoes, cut in half and thinly sliced 3
Pimento-stuffed green olives, sliced 3/4 cup
Hard-cooked eggs, thinly sliced 4
Firm Hass avocado, thinly sliced 1 large

Sherry Vinaigrette
Extra virgin olive oil 3/4 cup
¼ cup sherry vinegar
Lime juice 2 Tbsp.
Red onion, cut in half and thinly sliced 1 large
Salt and pepper
Method

Soak codfish in water 12 hours, changing water once. Drain and place in large casserole; cover with cold water and bring to a boil. Boil 1 minute; remove from heat and cool. Shred codfish, removing any bones. Toss with Sherry Vinaigrette; refrigerate.

In separate saucepans, cook potatoes, ñame, yautia, apio, yucca and bananas in generously salted boiling water until tender. Cool to room temperature in cooking water; hold in water until ready to serve. Drain vegetables; arrange on a platter or plates and drizzle with olive oil. Top with marinated codfish; garnish with lettuce, tomatoes, olives, eggs and avocados. Season with salt and pepper. Serve chilled or room temperature.

To make Sherry Vinaigrette, whisk together oil, vinegar and lime juice. Add onion; season with salt and pepper.

Note: If ñame and yautia are unavailable, increase amounts of other vegetables.

Yield: 24 serving

This is a more serious recipe, but you can scale it down by 1/3's to get whatever portions you want.

enjoy!