ENSALADA KOSHKERA
Fish and lobster salad

1 lb fresh cod or porgy
1 lb lobster meat
2 pimientos, cut in strips
3 oz pitted green olives
1 tsp vinegar
3 tb olive oil
salt
4 hard boiled eggs in wedges

Marinade:
2 tb olive oil
2 tb vinegar
salt and pepper
1 crushed garlic clove

Place the cod in a pan with water to cover, seasoned with salt, 1 bay leaf, 1 lemon slice, 1 onion slice, a pinch of thyme and salt. Cover and cook for 15 minutes. Drain, cool, shred. In small bowl mix marinade. Pour over fish and let sit for 30 minutes. Cut the lobster into thin slices. Combine with shredded fish, pimiento, olives, 1 tsp vinegar, 3 tb oil and salt. Refrigerate until cold. Serve decorated with the egg wedges.