Cod-Vegetable Salad

Peel the onion and dice. Combine with white wine or broth and add to a pot along with an equal amount of water.

Add bay leaf, cover and bring to a boil.

Rinse fish and pat dry. Season with salt and add to the cooking liquid in pot. Cover and cook for 10 minutes over low heat.

Rinse cucumber thoroughly, wipe dry and cut in half lengthwise. Remove the seeds with a spoon. Rinse tomatoes.

Remove seeds and rinse bell pepper halves. Finely dice with the cucumber. Peel the garlic and chop finely.

Trim scallions, rinse and cut diagonally into thin rings. Cut cherry tomatoes into quarters.

Rinse the parsley, shake dry, pluck off the leaves and chop coarsely. Stir in garlic, cumin, salt, pepper, vinegar and oil to make a vinaigrette. Mix with the vegetables.

Trim lettuce, divide into leaves, rinse and spin dry. Place in a large bowl or on a plate.

Spread the prepared vegetables over the lettuce. Rinse basil, shake dry and pluck the leaves.