Avocado And Potato Salad Of Bacalao - cooking recipe

Ingredients

1 1/3 lb. bacalao (salt-dried codfish)
1 large potato, cut into chunks and cooked
1 medium onion, minced
1 small avocado, peeled and cut into chunks
1 large tomato, seeded and cut into chunks
3 hard-cooked eggs, chopped
1 c. olive oil
1/2 c. white vinegar
salt and pepper to taste
French bread

Preparation

In saucepan, place bacalao in cold water to cover.
Simmer 15 minutes.
Drain and repeat process 3 more times.
Shred bacalao with fingers.
Combine bacalao with potatoes, onion, avocado, tomato and eggs.
Blend olive oil and vinegar.
Combine with salt and pepper to taste.
Toss.
Serve with French bread.
Makes 4 to 6 servings.