–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.