• Servings 4-6
  • Prep overnight soak min
  • Cook 15 min
  • Course
  • Cuisine
  • Skill Level

Caribbean Salt Fish Salad


  • 1 lb salt cod fish
  • 1 lb potatoes
  • 1 large avocado, peeled and sliced
  • 2 medium tomatoes, peeled, seeded and sliced
  • 1 medium onion, minced
  • 18 pitted green olives
  • 3/4 cup extra virgin olive oil
  • 1/4 cup vinegar
  • kosher salt and black pepper to taste
  • boiled vegetables such as, yams, sweet potatoes, or fried and boiled plantains, to taste
  • Soak the cod in cold water for at least 5 hours, or overnight, changing the water several times. Remove any bones and skin.
  • Drain and place in cold water and bring heat up to a simmer and cook for about 15 minutes, or until the fish is tender.
  • Drain thoroughly, then cut the fish into small cubes, or shred it.
  • Arrange the fish in a heat in the center of a serving dish.
  • Meanwhile peel the potatoes, cut into cubes and cook in salted boiling water until tender, about 15 minutes.
  • Drain the potatoes and arrange around the salt cod.
  • Garnish the platter with the avocado, tomatoes, onions and olives.
  • Mix the oil and vinegar together and season to taste with salt and pepper.
  • Pour over fish, and serve at room temperature along with freshly cooked hot vegetables.

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