WARM COD SALAD WITH BLACK OLIVES – ONION – OREGANO – PARSLEY – CAYENNE – EXTRA VIRGIN OLIVE OIL & COOKED IN CLAM JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–black olives (sliced, 1 small can, drained)

–onion (medium, one-half, sliced)

–oregano (bottled, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup, bottled)

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 7 minutes.  When finished, transfer the cod (but not the clam juice) to another dish.  Break into chunks.  Gently stir in black olives, one-half sliced onion, parsley, and extra virgin olive oil to taste.  Sprinkle oregano and cayenne pepper on top. 

2 – Serve the cod salad room temperature.

–cod salad adapted from Edward Giobbi’s Pleasures of the Good Earth.

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