Creole salted cod with cooked green plantains

INGREDIENTS:

1. 1 lb salt cod

2. 1 oz julienne red onion

3. 2 tbsp chopped garlic

4. 1 tbsp chopped scotch bonnet pepper

5. 1 oz julienne red bell pepper

6. 1 oz julienne green bell pepper

7. 1 oz julienne yellow bell pepper

8. 2 tbsp olive oil

9. 1 green plantain (peeled and cut into 4 pieces)

10. 2 whole eggs

PREPARATION:

1. Rinse cod two to three times with cold water.

2. After rinsing allow cod to sit in cold water for 4 hours.

3. After 4 hours rinse cod one final time then drain, shred and set aside. (Note: set aside about one quart of the water from the final rinse of the cod to cook the plantain and eggs)

4. In a sauté pan over medium high heat sauté garlic, bell peppers, onion, scotch bonnet pepper, cod for 10 to 12 minutes reducing heat to medium.

5. In a medium saucepot over high heat add water from final rinse of the cod and bring to a boil.

6. When water comes to a boil add plantain, eggs and cook for about 8 minutes.

7. After eggs and plantain are cooked removes from water.

8. Peel eggs and cut in half.

9. In a mason jar place sautéed cod, plantains and top with cooked eggs.