ENSALADA DE BACALAO (SALT COD SALAD)

2 pounds dried salted boneless salt cod (bacalao, see below)
1 cup whole milk
1 large red onion, thinly sliced
2 to 3 scallions, white and green parts, finely chopped
1/4 cup chopped cilantro
1 avocado, pitted, peeled, and sliced
1/2 cup halved cherry tomatoes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Juice of 1 lime
2 garlic cloves, minced
Salt and freshly ground black pepper to taste

Soak the bacalao in cold water for 24 hours, changing the water three times to remove the majority of the salt. Drain and rinse under cold water and put it in a large pot.

Add the milk and enough water to cover by 1 inch. Cook uncovered over medium heat for 45 minutes. Drain and set aside to cool.

When cool enough to handle, shred the fish into a bowl; take care to get out all the little bones. Add the onion, scallions, cilantro, avocado, and tomatoes.

Whisk together the oil, vinegar, lime juice, garlic, and salt and pepper in a medium bowl. Add the dressing to the salad, toss, and serve.

Note from the source: Chef Aaron Sanchez notes: Different cultures use different types of fish depending on what's available, and cod is often the most popular and expensive, particularly if it's boneless. Local markets may sell dried haddock or pollack, which make modest substitutes. Cod is sold in pieces, while haddock and pollack are generally sold whole.

This dish originated in Puerto Rico — its version of a seafood appetizer or light lunch, in the same vein as ceviche or shrimp cocktail. I am a fan of preparing and serving bacalao cold as opposed to cooking it and serving hot; the flavor is fresh and vibrant. I like to cook bacalao in milk because I believe it pulls out any additional salt that has remained after soaking the fish.

Makes 4 to 6 servings
Source: Chef Aaron Sanchez