8 ounces boneless salt cod
2 cloves garlic, crushed
1 bay leaf
1/2 yellow onion, cut into large chunks
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 medium red onion, sliced 1/8 inch thick
8 ounces small Yukon gold or white potatoes (about 3)
1 cup cherry tomatoes, halved
1 tablespoon chopped parsley
1 ripe avocado, cut into 1/2-inch chunks
If you're in a hurry and can't soak the cod overnight, put the cod in a pot with water and bring to a simmer. Turn off the heat and let sit for 5 minutes. Repeat about 3 or 4 times until the cod is tender and at your preferred level of saltiness.
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