Ensalada De Bacalao Codfish Salad Recipe 345

ENSALADA DE BACALAO (CODFISH SALAD) RECIPE - (3.4/5)

Ensalada de Bacalao (Codfish Salad) Recipe - (3.4/5) image

Provided by carvalhohm

Number Of Ingredients 11

Ingredients

Green bananas, peeled and cooked
Avocados, peeled and sliced
3 hard-boiled eggs, cut in half
Roasted red peppers, diced for garnish
1 c. olive oil
1 medium onion, sliced
1 clove garlic, minced
1 bay leaf
3 sprigs Chinese parsley (Cilantro)
1 tsp. white vinegar
1 pound boneless bacalao (Salted Codfish), cooked and shredded (remove bones if any-check carefully)

Steps:

Arrange cooked bananas, avocados, eggs in a large platter. In a saucepan, warm olive oil. Add onion, garlic, bay leaf, and 1 sprig parsley. Cook on low for about 3-5 minutes. Add vinegar. Remove from heat. Mix in bacalao. Place bacalao mix in center of platter surrounded with bananas, avocado and eggs. Sprinkle with red peppers and 2 sprigs Chinese parsley, chopped. Serve.

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

Serenata de Bacalao (Puerto Rican Codfish Salad) Recipe - (3.9/5) image

Provided by garciamoss

Number Of Ingredients 13

Ingredients

Dressing:
2 lbs. salted codfish
1 lb. potatoes, boiled, peeled, and cut in slices
1 lb. assorted tubers and tropical vegetables such as yautía (malanga), and green plantains boiled, peeled and cut in slices
1 lb. tomato, thinly sliced (or cherry tomatoes, sliced in halves)
1 lb. red onion, thinly sliced
3 eggs, hard-boiled, peeled, cut in wedges
2 tablespoons capers, finely chopped
2 avocadoes, peeled, cut in wedges
1 cup olive oil
1/4 cup white vinegar
1 small garlic clove, mashed
Salt and pepper to taste

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.

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