1. Follow the manufacturer’s directions to cook the cod,
  2. Flake the cooked fish and set aside. To a small saute pan, add the cup of Olive Oil, chopped garlic and cook for 7-10 minutes on low heat until bubbles form around garlic.
  3. Add all the prepared vegetables to a medium bowl and season with salt and black pepper to taste before adding the cooked fish. Drizzle all of the warm oil and fold the mixture using a spoon until well incorporated. Taste for additional seasoning (I add green seasoning at this point).
  4. Transfers to a serving bowl and top with hard boiled eggs.
  5. Serve at room Temperature
Recipe Notes

– Salt Cod is expensive, so salted Pollock is an excellent substitute
– My Ma uses vegetable oil in her Buljol, today I have olive oil handy which adds a pleasant flavor to the dish. I would also use coconut oil
– Some might add pepper sauce for flavor, I toss fresh slices of jalapeno to deliver a kick to the dish. But if extra heat is desired, I regularly have my mother’s pepper sauce in the kitchen cabinet
– I used ¾ lbs. of cod to prepare this dish for myself to last a couple days. Because the Buljol is served at room temperature, I top tossed salads with the leftovers for lunch the next day
– You don’t have to use cherry or heirloom tomatoes as I did, you can use whatever kind you have on hand. Same goes for the onions, red onions are great eaten raw and would work well in this dish