#1 Rinse salt cod to remove any loose debris and place in a ceramic or glass bowl #2 Cover with cold water and refrigerate 24–48 hours, changing water 2–3 times per day #3 After 24 hours, break off a small piece and boil a few minutes to test salt level, repeat if needed #4 Check for and remove any bones #5 In a large skillet, heat Wesson Corn Oil over medium and sauté onion until transparent #6 Add garlic, oregano, cumin, chipotle powder, and bell peppers, sauté until peppers start to soften #7 Add plum tomatoes and half of the tomato liquid and veggie broth #8 Place cod gently in mixture, add capers and olives, bring to a simmer #9 Cover, reduce heat, and cook 20 minutes or until cod is cooked #10 Serve topped with avocado chunks and sprigs of cilantro