For centuries, dried salted cod, bacalao, has been a long-lasting (and strong-smelling) staple for residents of the Atlantic and Caribbean coasts. In Puerto Rico, salted cod salad, or serenata de bacalao, is only one of many popular salt-cod dishes. Its lyrical name alludes to the serenade of flavors and textures the dish contains: dense, salty fish harmonizes with smooth avocado and sweet tomato. This refreshing salad is enjoyed year-round, but is an almost obligatory presence during Lent, when fish replaces meat on Fridays.
Recipe Servings: 4
Prep Time
20 minutes
+ 24 hours resting
+ 24 hours resting
Cook Time
45 minutes
Total Time
25 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs boneless dried salted cod
- Water, as needed
- 1 cup whole milk
- 1 large red onion, thinly sliced
- 2 scallions, finely chopped
- ¼ cup cilantro, chopped
- 1 avocado, pitted, peeled, and sliced
- 2 medium tomatoes, sliced
- 4 hard-boiled eggs, peeled and sliced
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- Juice of 1 lime
- 2 garlic cloves, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Place cod in a large bowl, submerge in cold water, and soak for 24 hours, changing the water three times in order to remove much of the salt.
- After it’s been soaked, drain the cod and rinse under cold water. Place in a pot with milk and add enough water to cover it by 1 inch.
- Simmer cod uncovered, over medium heat, for around 45 minutes. Drain and then set aside to cool.
- Shred cod into bite-sized pieces and place in a large bowl. Add onion, scallions, cilantro, avocado, tomatoes and hard-boiled eggs. Gently fold all ingredients together.
- In a small bowl, make a dressing by whisking together olive oil, vinegar, lime juice, garlic, salt, and pepper. Pour dressing over the salad, toss, and serve.
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