lb of salted codfish (bacalao),
2 tayotas (chayote)
2 tablespoons olive oil
1 medium red onion, diced
3 cloves of garlic, crushed
2 eggs, hardboiled and sliced
½ teaspoon of freshly cracked pepper, (or more, to taste)
3 Tbs of apple cider vinegar
2 Tbs of olive oil
Boiling tayota and codfish:
Rinse bacalao to wash off as much salt as possible. Cut tayota into quarters. Boil bacalao and tayota in a gallon of water until the tayota is tender (20 – 25 mins), adding water as it becomes necessary to keep the same water level. Remove from the heat and discard water. Cool to room temperature. Taste the bacalao, if it still is too salty, submerge in clean water and let it rest for half an hour.
Remove the skin and pit of the tayotas, as well as any of the fibrous part around the pit. Cut into wedges. Remove the skin and bones of the bacalao if any and divide into spoon-sized pieces.
Heat the non stick skillet over medium-low heat using cooking spray, cook your onions stirring constantly until they are translucent. Add your bacalao, 3 tablespoons of water and cover and lower the heat. Let the vapors cook the bacalao for about 5-7 minutes.
In a platter place the chayote all around, followed by the bacalao in the middle and onions on top. Place your sliced hard boiled eggs around the platter. Sprinkle with salt, pepper, drizzle vinegar and olive oil.