The seafaring Portuguese set the style for this lush bouquet of as many different kinds of cooked fish (tuna, cod, salmon, etc.) as can be sardined together in the whirlpool of melted cheese in the chafing dish. They also accent it with tidbits of sea food as above.
Other Fish Rabbit, Fresh or Dried
Any cooked fresh fish, flaked or shredded, from the alewife to the whale, or cooked dried herring, finnan haddie, mackerel, cod, and so on, can be stirred in to make a basic Rabbit more tasty. Happy combinations are hit upon in mixing leftovers of several kinds by the cupful. So the odd old cookbook direction, "Add a cup of fish," takes on new meaning.
Grilled Sardine Rabbit
Make a Basic Rabbit and pour it over sardines, skinned, boned, halved and grilled, on buttered toast.
Similarly cooked fillets of any small fish will make as succulent a grilled Rabbit.
Roe Rabbits