Chilled Saltfish Salad


8 oz. salt fish, prepared and shredded
2 tablespoons extra virgin olive oil
1 large onion, diced
1 clove garlic, minced
1 small jalapeño, finely diced
1 green bell pepper diced
1 red bell pepper diced
3 large fresh tomatoes, diced
½ cup tomato paste
1 tsp. grated lemon zest
½ cup fish stock
¼ cup minced cilantro


Heat the oil in large sauté pan, add the onion, the garlic, and the jalapeño sauté over medium heat until onion becomes translucent and begins to soften. Stir in the diced bell peppers, the tomatoes, the tomato paste and the salt fish. Add stock, cover and cook until the vegetables have slightly softened.

Let cool then mix in the lemon zest. Refrigerate for 1 hour. Serve over mixed greens and sprinkle with cilantro.

Makes 2 servings