Serenata

1 lb fresh wild Alaskan cod fillets

kosher salt (optional)

1 bay leaf

black peppercorns

1 clove garlic

1 medium white onion

red wine vinegar

1 lb potatoes

2 eggs

1 lemon

capers

Manzanilla olives

extra-virgin olive oil

tomato

avocado

sea salt

freshly ground black pepper

cilantro or parsley, chopped (optional)

If you want the authentic taste and texture of bacalao, cure the cod first following the recipe above.

Poach fish with a bay leaf, some peppercorns and a crushed clove of garlic, cool in poaching liquid, pat dry and shred. Slice onion into thin half rings, dust with salt and pepper, drizzle with vinegar, toss and set aside. Cook the potatoes whole, uncovered in cold water, cool in cold water, peel and slice. Cook the eggs: place eggs in pan and cover with cold water, bring to a boil, cover, remove from heat. Let stand for 12 minutes. Cool in cold water, peel and slice. Slice tomatoes and avocados.

Toss shredded fish with capers olives, the juice of one lemon, pepper and salt to taste. Arrange the sliced potatoes in a layer on the serving plate. Arrange the fish mixture on top. Top with the egg slices followed by the onions, drizzle liberally with olive oil, cover tightly and refrigerate for at least two hours. Arrange the tomato slices and avocado around the platter to serve and garnish with chopped herbs, if using. Pass crusty bread to capture the juices.