Gazpacho (Puerto Rican Salt Cod Salad)
gazpacho, puerto rican gazpacho
of boneless salt cod fillets
rinsed and purged of salt
white or red onion
peeled and chopped into cubes
extra virgin olive oil
salt and pepper
Rinse off the salt from the bacalao and soak overnight in water, changing the water 3 times. Place the bacalao into a pot of cold water, and bring to a boil.
As soon as the liquid comes to a boil, drain the salt cod and let it cool.
Once it's cooled, break the salt cod into big flakes and place in a bowl. Make sure to check for any stray bones.
Stir the chopped avocado, onion, tomato, olive oil and vinegar. Season with salt and pepper and combine.
Serve immediately, or refrigerate for up to 24 hours.
Serve with a side of white rice, or make a sandwich with crusty bread.