The salted cod salad, also known as serenata de bacalao or gazpacho in Puerto Rico, is a traditional dish perfect for Lent. It is prepared by boiling the cod, potatoes, and eggs, then layering them in a bowl with olive oil and vinegar. A delightful dish full of flavor and tradition.
To enjoy the Salted Cod Salad, start by rinsing the cod under warm water to remove excess salt.
Then, boil it and mash it into small pieces while cooking the potatoes and eggs.
Next, place the cod in a container and layer the remaining ingredients, finishing with a drizzle of olive oil and vinegar at the end.
A fresh and delicious option to share on any occasion.
Salted Cod Salad
Ingredients
1 kilogram of Desalted dried cod
4 White potatoes, boiled and diced
1 Large red onion, peeled and sliced into rings
3 Tomatoes, sliced
½ Green bell pepper, thinly sliced
½ Red bell pepper, thinly sliced
½ cup of Spanish olives
2 Avocados, sliced
½ cup of Olive oil
1 tablespoon of White vinegar
3 Hard-boiled eggs, peeled, cooled, and sliced
1 Small jar of red peppers, sliced
Powdered garlic
1 pinch of Salt
1 pinch of Black pepper
Preparation
Step 1 : To prepare this dish, it is recommended to start by rinsing the cod under warm water to remove excess salt.
Step 2 : Once rinsed, boil it in a pot with water for about 20 minutes.
Step 3 : Then, drain the water and add fresh water to boil it again.
Step 4 : Once ready, let it cool and mash or cut it into bite-sized pieces.
Step 5 : Meanwhile, boil the potatoes without overcooking them, let them cool, and cut into large cubes, while boiling the eggs.
Step 6 : Next, place the cod in a salad bowl as the first layer and add the remaining ingredients, excluding the olive oil, vinegar, and hard-boiled eggs.
Step 7 : Layer the cod and all remaining ingredients until all are used.
Step 8 : Once the layers are assembled, add a drizzle of olive oil and vinegar to taste, along with the sliced hard-boiled eggs.
Step 9 : Finally, enjoy this delicious dish full of flavor and tradition.
Step 10 : Enjoy!
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