1 1/2 cups of young green beans, cut in half, vertically
1/2 green bell pepper, thinly sliced
1/2 yellow or red bell pepper, thinly sliced
1 green jalapeno with seeds or 2 scotch bonnets, thinly sliced
1/2 cup vinegar
1 cup olive oil
3 or 4 whole cloves
Salt and pepper
Soak the cod in cold water in the refrigerator for 24 hours, changing the water 3 times. In a large pot, bring to boil enough water to cover the fish and boil for about 20 minutes. Drain in a vegetable strainer and when cool, remove skin, bones and any unsightly fish parts. Shred by hand.
Mix the shredded fish with the vegetables, olive oil, cloves, salt, pepper and vinegar. Refrigerate for at least 4 days. Serve spread on baguette slices for cocktails or as a salad with lettuce, tomatoes and hard boiled eggs.