Break the soaked salt cod into small flakes in a mixing bowl. Set aside.
Heat 2 tablespoons of the olive oil in a heavy medium saucepan over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne, and cook, stirring, until the vegetables are softened, about 4 minutes. Stir in the garlic, then the tomatoes and wine. Bring to a boil. Reduce the heat to medium-low and simmer for 4 minutes.
Add the parsley, green onions, and salt cod, stir, and simmer for 10 minutes. Remove from the heat and add the peas and 2 tablespoons of the olive oil. Let cool.
Line a large serving platter with the lettuce leaves. Arrange the rice over the lettuce, gently spreading it and making a groove down the center. Pour the cooled sauce into the groove and top with the olives and cilantro. Drizzle with the lemon juice and the remaining 2 tablespoons olive oil. Arrange the sliced eggs around the edge of the platter and serve.
Yield: 12 servings