Steps
- Cover 900g of salt cod with cold water and soak overnight in the refrigerator. Drain, cover with fresh water, and bring to a boil.
- Drain and repeat with fresh water until the cod is pleasantly salted, boiling 2-3 times in total.
- Add 2.25kg of peeled quartered potatoes and fresh water to cover. Boil until nearly tender, then add 6 eggs and cook for 10-15 minutes, until hard-boiled and the potatoes are tender.
- Meanwhile, soften 3 thinly sliced Bermuda onions and 1 minced garlic clove in a little olive oil over medium heat. Add 400g of canned stewed tomatoes, salt, and pepper; simmer for 10 minutes.
- Drain, peel the eggs, and remove any skin or bones from the cod. Divide with the potatoes, 6 peeled bananas, and 3 sliced avocados; spoon over the tomato sauce.