Easter Recipe Special: Western Boljol

Ingredients
Servings: 8

• 2 lb western Pollock Bits
  (910 g)
• 3 qt water (2 ½ L)
• 3 lemons, quartered
• 2 tablespoons olive oil
• ½ medium white onion, diced
• 2 cloves garlic, minced
• ¼ cup fresh scallion (25 g), chopped
• ½ yellow bell pepper, diced
• ½ orange bell pepper, diced
• 1 cup tomato (200 g), chopped
• 1 teaspoon fresh parsley
• pepper, to taste
• ½ lime
• fresh cilantro, for garnish
  avocado

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Method

1. Boil over medium-high heat for 10-15 minutes.
2. Taste the fish at this point to check the salt level. If it is still too salty, repeat step 1.
3. Drain and shred the fish with your fingers.
4. Heat the oil in a large skillet over medium heat. Add the onion, garlic, scallions, bell peppers, tomatoes, and parsley, and cook for 1-2 minutes.
5. Add the saltfish and cook for another 5 minutes.
6. Season with black pepper and lime juice, and garnish with cilantro. Serve with sliced avocado.

Enjoy!