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Serenata de Bacalao (Cold Salted Codfish Salad)

One of my favorite salads after cooking the Cod refrigerate and serve cold.
Easy to make and great as an appetizer or a cold salad meal.One of my favorite salads after cooking the Cod refrigerate and serve cold.
Easy to make and great as an appetizer or a cold salad meal.

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Serenata de Bacalao (Cold Salted Codfish Salad)
Course Salad
Cuisine Puerto Rico
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Salad
Cuisine Puerto Rico
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
cod-fish preparation
  1. Cut the salt-codfish into 2" square pieces Rinse and place in a bowl of cold water to cover for at least 4 hours, changing the water at least 3 times. For a less salty taste, extend this process overnight, then refrigerate. Drain. Put the cod in a pan full of fresh water. Bring slowly to a simmer and poach gently some 15 minutes, removing the scum that comes to the surface of the water. Drain the fish. Peel off any skin and remove any bones with your fingers. Proceed with the recipe.
dish preparation
  1. Flake the cooled codfish on a serving platter. Surround with the onion, pepper, tomato wedges and green cabbage, plus the avocado slices. On another platter serve any combination of the following boiled roots and fruits: (boiled yautia (tanier), green bananas, breadfruit slices, yuca (cassava), green and ripe plantains.) Pour olive oil and vinegar to taste over the individual servings. Buen Provecho
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