This simple salad is one my mother makes from memory, and the thing she makes every time she visits me in North Carolina. It's spicy and satisfying—just make sure you desalinate the salt cod before using by soaking in water overnight, changing the water three times. Here's a useful guide. —Brigid Ransome Washington
boneless salt cod, desalinated
extra virgin olive oil
large cloves garlic, minced
white onion, diced
green onion, diced
ground black pepper
chopped habanero pepper, seeds and ribs removed
Bring a large pot of water to a boil. Place the salted cod in the boiling water for three minutes. This process further removes the excess salt from the fish. Using a colander and tongs drain the water and remove the fish. Place the fish in a bowl and flake into small pieces using either a fork or your fingers. Place the flaked fish onto a kitchen towel to remove the excess water then set aside.
In a skillet, heat the oil over medium heat. Add the garlic, white onion, and green onion and sauté until fragrant. Then add the tomatoes and sauté for two minutes. Following this, add the flaked cod. Reduce heat to low, stir in both the peppers and allow to simmer for three to five more minutes. Serve immediately.