Servings: 8
INGREDIENTS
- 2 lb western Pollock Bits (910 g)
- 3 qt water (2 ½ L)
- 3 lemons, quartered
- 2 tablespoons olive oil
- ½ medium white onion, diced
- 2 cloves garlic, minced
- ¼ cup fresh scallion (25 g), chopped
- ½ yellow bell pepper, diced
- ½ orange bell pepper, diced
- 1 cup tomato (200 g), chopped
- 1 teaspoon fresh parsley
- pepper, to taste
- ½ lime
- fresh cilantro, for garnish avocado
METHOD
- Boil over medium-high heat for 10-15 minutes.
- Taste the fish at this point to check the salt level. If it is still too salty, repeat step 1.
- Drain and shred the fish with your fingers.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, scallions, bell peppers, tomatoes, and parsley, and cook for 1-2 minutes.
- Add the saltfish and cook for another 5 minutes.
- Season with black pepper and lime juice, and garnish with cilantro. Serve with sliced avocado.
