Ensalada de Bacalao (Codfish Salad) has been a recent new found love of mine. Growing up as a Puerto Rican going back and forth from the homes of my Grandparents to my Aunt’s and Uncles, there was always something traditional to eat and never a dull moment. Over the years I have strayed from my roots but have since decided to relive them. Bacalao wasn’t an everyday type of meal and I’ve had it growing up a couple of times but prepared a different way. Truth be told, while my Mamacita was staying with us, she prepared this and I just fell in love with it. It was something new to me and something that I will definitely keep around for awhile. So what did I do, I recreated it so that I can share it with you.
This dish is a common staple found in many Latin homes but is also enjoyed by other cultures as well. While salted Codfish can be prepared many different ways, this recipe is known for its light fresh taste that pairs well with Root Vegetables or over White Rice. It can be prepared and enjoyed immediately or it can marinate overnight and eaten the next day. The longer its sits, the better the flavor.
If you are looking for a light dish and enjoy seafood, this is the dish for you. It can be enjoyed just as it is or you can tweak it to make the recipe your own. Add some cooked Shrimp or turn up the heat by adding some spice. There are so many ways you can play around with this dish that there is no right or wrong way to do it. You just have to believe in what you are doing and everything else will fall in place. But for now, here is my take on Ensalada de Bacalao (Codfish Salad).
Ensalada de Bacalao (Codfish Salad)
Equipment
- Pot
- Bowl
Ingredients
Fish
- 1 lb Salted Deboned Skinless Cod Fillets
Produce
- 1 Medium Avocado Chopped into Small Pieces
- 1 Medium Onion sliced thinly (You may sauté Onion a little prior to using or use them raw).
- 4 Small Ripe Tomatoes chopped into small pieces.
- 3 Garlic Cloves chopped finely or 1 tablespoon of Minced Garlic.
- 1/4 cup Chopped fresh Cilantro
Condiments
- 12 Sliced Pitted Green Olives
- 1 tbsp White Vinegar
Dairy
- 3 Hard Boiled Eggs Sliced into 6 pieces.
Oil
- 1/2 cup Olive Oil
Seasoning
- Salt if needed (depends if you remove too much salt in the boiling process)
- Black Pepper
Instructions
Salted Cod Prep
- Place Salted Cod in a Pot of water being sure to fill water over cod.
- Bring to boil and drain.
- Complete this step a couple of times to remove all the excess salt. After each boil, taste a piece of cooked Cod to check the salt level. You do not want to remove all the salt completely, you just want to remove as much as you can to make it edible to eat. Once you reach the edible stage, drain the water and place into a mixing bowl and let it cool down.
- Once you are able to handle it with your hands. Gently break up cooked Cod into smaller pieces. Do not over break it, you want to keep it chunky looking. Be sure to remove any fish bones as there may be stragglers that may have been left behind.
Ensalada de Bacalao (Codfish Salad)
- Place all ingredients but the Eggs & Avocado in the bowl with Cod.
- Gently mix all ingredients together being careful not to break up Cod too much further.
- At this point, if the salad is too dry, you may add additional Olive Oil. Depending on your preferred taste, you can add additional Vinegar for more of a tangier taste and seasoning if needed. Keep in mind, its better to add slowly as these ingredients cannot be removed once they are mixed in.
- Once all the ingredients in bowl are mixed together, you can add the Avocado in and give it a gentle stir. This is to keep them intact so they do not break up completely. You can also add the egg in but I like to just place them right on top.
- Cover bowl and place in refrigerator to chill.
- Serve with cooked Yucca or Malanga or Root Vegetable of your choice. You may also serve this on top of White Rice.
- FYI: The longer is sits in bowl together, the better the taste. If there is leftovers, the second day is phenomenal.
