Warm salad with rice and cod

Ingredients:

• 900 g salted cod (soak, rinse, dry and cut into pieces)
• 450 g cooked long-grain white rice
• 200 g frozen green peas
• 3 medium tomatoes, seeded and chopped
• 1/2 head of iceberg lettuce
• 6 hard-boiled eggs
• 170 g of olives
• 3 tbsp plus a little more Portuguese olive oil
• 2 cups chopped onion
• Salt and ground black pepper
• 2 tablespoons chopped garlic
• 1 cup chopped green onions
• 2 tablespoons finely chopped fresh parsley leaves
• 1 tbsp crushed red pepper
• Juice of 1 lemon

Preparation:

1. Heat 3 tablespoons of olive oil in a large skillet. When hot, add the onion. Season with salt and pepper. Sauté until golden brown, about 3-4 minutes. Add the garlic, green onions, parsley, peas, and tomatoes. Season with salt and pepper. Continue cooking for 2-3 minutes, until the tomatoes are soft.
2. Add the cod and crushed red pepper. Continue cooking for 3 minutes, stirring constantly. Remove from heat and transfer to a bowl. Add the rice and lemon juice, mixing thoroughly. Drizzle with olive oil, just enough to keep the rice moist. Adjust seasonings as needed. Arrange the lettuce leaves on a platter. Spoon the rice salad onto the leaves. Garnish with eggs and olives.