Caribbean Codfish Salad Recipes

CARIBBEAN CODFISH SALAD

Steps:

• Place salt cod in cold water to cover. Place in fridge for 24 hours, changing water 2-3 times.
• Debone and skin if needed. Cut into 1 " pieces.
• In a 2 quart saucepan place fish with water to cover, simmer gently until fish flakes easily, about 10 mn.
• Cut avocado into bite size pieces, toss with onion, tomatoes, olives and fish.
• Whisk oil, lemon or lime juice and pepper. Toss with salad.

SERENATA DE BACALAO (PUERTO RICAN CODFISH SALAD) RECIPE - (3.9/5)

Steps:

• Advance Prep: Soak the cod overnight, draining and rinsing several times to remove the extra salt. 1. Place in a pot of fresh water and cook at medium heat for 15-20 minutes. Drain and flake. Remove any bones. 2. In another pot with fresh water, place the potatoes, green plantains, yautía (malanga), or other root vegetables, add salt to taste, and boil until the vegetables are tender. Check for doneness, usually 10-12 minutes. Drain. 3. In a large dish, thoroughly layer the potatoes slices, half of the codfish, the vegetables, the rest of the codfish, and place the tomato slices on top. Add the onions, sprinkle the capers and add the egg wedges. 4. In a small bowl mix olive oil, vinegar, garlic, salt and black pepper. 5. Pour dressing mixture over codfish mixture and toss just enough to evenly coat. 6. Taste and re-season if necessary. Serve or refrigerate until ready to serve.

ESCONDIDO CODFISH SALAD

Steps:

• If using dried codfish, cover the codfish with boiling water. Set aside to cool. Drain. Bone, skin and shred the fish. Add boiling water to cover. Set aside to cool. Drain. Pat dry.
• If using fresh codfish, place the fish on a rack and steam over 1 inch of water until cooked through, about 5 to 7 minutes. Refrigerate until chilled. Skin and shred the fish.
• Combine the lime and lemon juices, lime rind, jalapeno, sugar and salt in a glass or ceramic bowl. Whisk in the olive oil. Add the cod and refrigerate for 1 hour. Add the remaining ingredients. Toss to combine. Season to taste with additional salt and pepper and serve.

SALTFISH BULJOL (TRINIDAD)

Steps:

• Break fish in pieces and place in saucepan with water and boil 10-15 minutes Drain.
• Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.
• Shred fish with your fingers.
• Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes.
• Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture.
• Serve with , coconut bake or other hearty bread and sliced avocado pear.