Pudim de Bacalhau

• 1 pound salted codfish
• 1 tablespoon white cider vinegar
• ¾

Place the cod in a large bowl and cover with cold water. Refrigerate for 48 hours, changing the water 4 or 5 times. Drain.

In a large kettle, add the cod, vinegar, and enough cold water to cover. Bring to a boil and cook for 15 minutes. Drain and cool. Remove the skin and bones and shred the cod into fine needlelike pieces with a fork.

In a large kettle, add the potatoes and wat