–cod (size of 3 decks of cards, one-half pound)
–clam juice (bottled)
–mint (fresh if possible)
–coriander (fresh if possible)
–potatoes (red, small, 3)
–green onions (4)
–tomato (1, medium)
–salt and pepper
–olive oil (classic)
–extra virgin olive oil
1 – Wash and scrub the 3 small potatoes, leaving the skin on. Cut into 1-inch pieces. Place in an uncovered baking dish with 2 inches of water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes.
2 – Place the cod in a covered baking dish with a little clam juice. Season with salt, pepper, mint, coriander, and olive oil. Microwave on high for 6 minutes. When finished, uncover to allow cooling.
3 – Wash and chop 1 medium tomato. Season with salt, pepper, mint, and coriander. Place in a mixing bowl.
4 – Wash and cut 4 green onions into small pieces. Add to the mixing bowl with the tomato.
5 – Remove the potatoes from their water, and add to the mixing bowl. Break apart the cod into bite-sized pieces, and add to the bowl. Drench the contents of the bowl with lemon juice. Season with salt, pepper, mint, coriander, and extra virgin olive oil. Fold the ingredients together gently. Place the cod salad in the refrigerator until time for dinner.
6 – Serve the cod salad cool or cold.
–cod salad adapted from Edward Giobbi’s Eat Well, Eat Right—the Italian Way.