PASTA AND AVOCADO SALAD WITH COD FISH.

Ingredients

• 8 oz Veggie Pasta (P‑shapes) (dry, uncooked)
• 1 lb Saltfish (Catfish) (fresh or frozen, rinsed thoroughly to remove excess salt)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (chopped finely)
• 4 cloves Garlic (minced)
• 1 cup Cherry Tomatoes (halved)
• 2 medium Tomato (diced for the fish sauce)
• 2 large Avocado (peeled, pitted, diced; toss with lemon juice to prevent browning)
• 1/4 cup Fresh Cilantro (chopped; divided between fish and salad)
• 1/4 cup Red Onion (finely chopped)
• 2 tbsp Fresh Parsley (chopped, optional for garnish)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1/2 tsp All‑Spice (ground)
• 1/2 tsp Garlic Powder (ground)
• 1/2 tsp Red Pepper Flakes (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground)
• pinch Salt (light seasoning for the salad)
• 2 tbsp Dried Cranberries (optional sweet bite)

Instructions

1. Rinse Saltfish

   Place the saltfish in a colander and rinse under cold running water, stirring with your hand, for 4‑5 rinses until most of the surface salt is gone.

   Time: PT2M

2. Boil Pasta

   Fill a large pot with water, bring to a rolling boil, add the veggie pasta and cook 7‑8 minutes until al dente. Do not add salt to the water.

   Time: PT8M

   Temperature: boiling

3. Drain and Cool Pasta

   Drain the pasta in a colander, return it to the pot, and let it sit uncovered for 10 minutes to cool slightly.

   Time: PT12M

4. Boil Saltfish (First Stage)

   Return the rinsed saltfish to the large pot, cover with fresh water, bring to a boil and simmer 12 minutes.

   Time: PT12M

   Temperature: boiling

5. Boil Saltfish (Second Stage)

   After the first boil, continue simmering the fish for an additional 5 minutes to leach out remaining salt.

   Time: PT5M

   Temperature: medium simmer

6. Drain Saltfish

   Remove the fish with a slotted spoon, set aside in a shallow bowl, and discard the cooking water.

   Time: PT2M

7. Sauté Onion

   Heat 2 tbsp olive oil in a skillet over medium heat, add the chopped onion and cook 3 minutes until soft and translucent.

   Time: PT3M

   Temperature: medium heat

8. Add Garlic

   Add the minced garlic to the onions and sauté 1 minute, stirring constantly.

   Time: PT1M

   Temperature: medium heat

9. Add Fresh Tomatoes

   Stir in the diced tomatoes and cook 1½ minutes until they begin to soften.

   Time: PT90S

   Temperature: medium heat

10. Combine Fish and Seasonings

    Add the boiled saltfish to the skillet, sprinkle with ½ tsp all‑spice, ½ tsp garlic powder, ½ tsp red pepper flakes, ½ tsp black pepper, and ¼ cup chopped cilantro. Stir gently to coat.

    Time: PT2M

    Temperature: medium heat

11. Simmer Fish Mixture

    Reduce heat to low and let the fish and sauce simmer for 5 minutes, allowing flavors to meld.

    Time: PT5M

    Temperature: low heat

12. Prep Salad Ingredients

    While the fish simmers, chop the cherry tomatoes, red onion, cilantro, parsley, and dice the avocados. Toss the avocado pieces with lemon juice to keep them green.

    Time: PT10M

13. Assemble Pasta Salad

    In a large mixing bowl combine the cooled pasta, cherry tomatoes, red onion, cilantro, parsley, diced avocado, a pinch of salt, a drizzle of olive oil, and an extra minced garlic clove if desired. Toss gently until evenly coated.

    Time: PT4M

14. Optional Sweet Touch

    If you like a sweet contrast, sprinkle 2 tbsp dried cranberries over the salad and give a final toss.

    Time: PT1M

15. Chill Salad

    Cover the salad and refrigerate for 5‑10 minutes before serving.

    Time: PT10M

16. Serve

    Plate a portion of the pasta salad and a generous scoop of the seasoned saltfish on the side. Enjoy while warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g