Delicious Cod Salad

Cook the previously desalted salt cod in water mixed with milk for about half an hour.

Remove the cod and carefully flake it, making sure to remove all bones and unwanted parts.

Peel and dice the potatoes into very small cubes and cook them in the reserved cod cooking liquid until al dente.

Mince the onion, yellow bell pepper, red bell pepper, finger chili pepper, and garlic, keeping them separate from the other ingredients.

In a cast iron skillet, add plenty of olive oil and infuse it with the garlic, finger chili pepper, black pepper, and salt for approximately 5 minutes, until just starting to brown.

Add the olives (black and green) to the fragrant olive oil and sauté briefly.

Add the onion and sauté until it becomes translucent.

Then, incorporate the bell peppers and the pre-cooked potatoes, mixing well with the aromatics.

Add the flaked salt cod to the mixture and stir to incorporate all the flavors.

Finish the salad with chopped parsley, chives, and a touch of Meyer lemon juice.