Escondido Codfish Salad Recipes

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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

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.

ESCONDIDO CODFISH SALAD



Escondido Codfish Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time 1h30m

Yield Four servings

Number Of Ingredients 17

1 pound dried salted codfish or a 1-pound fillet fresh codfish, 1-inch thick
1/2 cup lime juice
1/2 cup lemon juice
1 tablespoon grated lime rind
1 small jalapeno chili, seeded, deveined and minced
1/2 teaspoon sugar
1/2 teaspoon salt, plus more to taste
1/4 cup olive oil
2 tablespoons rice-wine vinegar
2 carrots, peeled and grated
1/2 pound jicama, peeled and grated
1 cup minced coriander leaves
1/2 cup minced mint leaves
1/2 cup minced basil leaves
2 scallions, rinsed and minced
1 red bell pepper, seeded, deveined and diced
1 teaspoon freshly ground pepper, plus more to taste

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.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 385 milligrams, Sugar 6 grams

CATALAN SHREDDED SALT COD SALAD



Catalan Shredded Salt Cod Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

1 pound boneless dried salt cod
1 small red or green pepper, cored, seeded, and cut into thin rings
1/2 large red onion, thinly sliced and separated into rings
1 large, firm, ripe tomato, thinly sliced
1/3 cup fruity Spanish olive oil
1/4 cup red wine vinegar
4 large cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper
Salt, if necessary, to taste
1/2 cup oil cured black olives
3 hard-boiled eggs, quartered
1/2 small bunch oregano, leaves only, finely chopped

Steps:

  • To prepare the salt cod, rinse it well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with).
  • Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
  • Drain and press the cod with your fingers to extract as much water as possible. Shred the cod by hand into thin strips and transfer it to a large bowl. Add the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if desired, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt). Whisk the vinaigrette together until thoroughly blended. Using your hands, toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg. Scatter the oregano over the dish.

SALT COD FISH SALAD



Salt Cod Fish Salad image

This is a wonderful salad for the summer. It is a meal all on its own. I some times like to change it around a bit, so instead of potatoes, I will at times substitute the potatoes for chickpeas or black eye beans. This is why I love this salad you can change it around to your own liking, as long as you use the main ingredient, cod, onion, olive oil, and the vinegar, the rest you can add anything. This is one of my favourite ways. In the olden days this would be a poor mans dish, people had to make do with very little, with what ever they had on hand. They had to grow everthing, and only bought what was a necessity, like fish, for here in Portugal back then fish was for the poor. Times have changed and no longer is this a poor mans dish, but rather a dish that can be savored by anyone in general, rich, or poor! I do hope you will give it a try, salted cod may not have a great smell, (LOL) But the taste is wroth it! P.S. In this recipe do NOT cook the cod. of making it

Provided by Mia 3

Categories     One Dish Meal

Time P1DT50m

Yield 4-5 serving(s)

Number Of Ingredients 10

3 salt cod fish fillets
1 kg potato
3 eggs
1 big onion
1 -2 tomatoes
2 garlic cloves
1/3 cup olive oil
3 tablespoons vinegar
1/4 cup olive
3 tablespoons of chopped parsley

Steps:

  • First soak your cod 24 hours, changing the water 3-4 times.
  • Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
  • Meanwhile cook the potatoes with the skin in salted boiling water.
  • Also boil your eggs.
  • When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
  • Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
  • Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
  • Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
  • Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).

Nutrition Facts : Calories 584.9, Fat 24.1, SaturatedFat 4.1, Cholesterol 233.1, Sodium 239.4, Carbohydrate 50.2, Fiber 6.8, Sugar 4.7, Protein 41.5

CARIBBEAN CODFISH SALAD



Caribbean Codfish Salad image

Native to the Dominican Republic, Trinidad and Tobago, this salad can be served hot or cold. In some areas it is even served for breakfast! Prep time does not include soaking time.

Provided by pammyowl

Categories     South American

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb salt cod fish
1 avocado
2 tomatoes, chopped
1 onion, diced
1/4 cup green olives, chopped
3/4 cup olive oil
1/3 cup lemons or 1/3 cup lime juice
1 dash pepper

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.

Nutrition Facts : Calories 538.2, Fat 34.7, SaturatedFat 4.9, Cholesterol 115.1, Sodium 5414.8, Carbohydrate 7.5, Fiber 3.6, Sugar 2.4, Protein 49

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