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Ensalada de Bacalao (Codfish Salad)

Codfish Salad served with Yuca & Malanga
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Latin, Spanish
Servings 6

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.
Keyword Bacalao, Malanga, Salted Cod, Yucca