Ensalada De Bacalao Recipes

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.

ENSALADA DE BACALAO (SALTED COD SALAD)

Ensalada de Bacalao (Salted Cod Salad) image

One of my favorite easy make ahead meals. Served chilled or room temperature it's the perfect recipe for the summer.

Provided by The Noshery

Categories Seafood

Time 3h35m

Number Of Ingredients 8

Ingredients

1 lb of salted cod
1 large yellow onion, thinly sliced
1 large tomato, diced
1/2 large avocado or a whole small avocado, diced
3 hard-boiled eggs, quartered
12 green olives (optional)
1/4 cup olive oil
1 tablespoon white wine vinegar

Steps:

Soak salted cod in cool water for 15 - 30 minutes. Drain and transfer cod to a pot. Cover with water and bring to a simmer on the stovetop. Change the water and bring it to a simmer 3 - 4 more times or until cod reaches desired saltiness. Drain, using a fork break up the cod and set aside.
Saute onion in a skillet with 2 tablespoons of olive oil until soft and translucent.
In a large bowl combine cod with onions and remaining ingredients. Toss until well combined. If the salad is too dry to your liking add more olive oil.
Serve with rice or boiled yucca root drizzled with olive oil.

Nutrition Facts : Calories 441 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 52 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 5433 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

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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