Codfish Salad (Serenata/Ensalada de Bacalao) is a very popular dish in Puerto Rico. Once the codfish is cooked and shredded, it is mixed with vegetables, herbs and vinaigrette. When served, it is topped with tomatoes, boiled eggs and avocados. This dish is usually served with viandas (tropical root vegetables, green plantains, green bananas, and breadfruit). The Codfish Salad is an excellent healthy high protein dish.
When I was living with my aunt during the 1970’s in Puerto Rico, she always served the shredded codfish on a bed of lettuce from the island. It was layered with slices of onions, tomatoes, boiled eggs and avocado. A vinaigrette was prepared and drizzled over the codfish salad. Today, we prepare this dish with more vegetables, spices, herbs, and usually without any leafy green vegetables. Even though, you can find a few recipes that incorporate chopped lettuce into the codfish salad.
Food History!
England took control of the fishing areas located near the coast of Newfoundland when Spain was defeated in the Spanish Armada in 1588. This caused a huge delay in shipping codfish to Puerto Rico. Finally, England started exporting the codfish to Puerto Rico in 1765. The codfish, when caught, was coated with salt and dried to prevent it from spoiling during its long voyage. For these reasons, we prefer the codfish that is dried and salted as opposed to fresh caught codfish.
The Authentic Salted Cod became scarce due to over fishing in the North Atlantic. As a result, we also consume another white fish known as Salted Pollock Fillets that is sold as Bacalao.
Rinsing and Soaking the Salted Cod!
For this recipe, I will be using 1 pound of boneless and skinless salted pollock fillets. It is completely coated with a layer of salt for preservation.
NOTE: The pollock fillets are a member of the codfish family.
Rinse the bacalao in cold water to remove the surface excess salt.
Soak the bacalao in cold water for 4 hours with 2 changes of fresh water. Since codfish is very salty, longer soaking time and frequent water changes will definitely reduce the salt content of the codfish.
NOTE: Some individuals will immediately boil the codfish after rinsing while others prefer to first soak the codfish before boiling. This is a personal preference.
Cooking the Codfish!
Pour 7 to 8 cups of water into a 4-quart saucepan and bring the water to a boil. When the water starts to boil, add the bacalao, and boil for 20 minutes.
I usually skim off the foam with a mesh spoon before removing the cooked codfish from saucepan.
At this point, you might want to taste a piece of bacalao for salt content. If it is still too salty, then carefully drain the hot water, add fresh water and repeat the cooking process for another 20 minutes or until the salt content is to your liking. Carefully remove and place the codfish in a bowl.
NOTE: As the codfish is cooking, it has a tendency of breaking up into smaller sections.
Shredding the Codfish!
The bacalao is flaky with a soft texture when cooked. You can use your hand or a spoon to shred the bacalao.
You will have some pieces that are bigger than others. The codfish is flaky and tender when cooked. Cover with lid or plastic wrap, and place in the refrigerator.
Preparing the Vegetables/Herb and Vinaigrette for the Codfish Salad!
These are the ingredients that I will be mixing into the shredded codfish: ½ green bell pepper and ½ red bell pepper, cut into thin strips, ½ red onion, thinly sliced (you can use white or yellow onion), and 3 sprigs of cilantro, chopped.
In a measuring cup, pour 1 cup of extra virgin olive oil and ⅓ cup white vinegar. Add ¼ teaspoon black pepper and a pinch of salt.
Using a whisk, mix all the ingredients until well blended. You don’t need a lot of salt because the codfish still has plenty of salt even after being cooked.
Combining all the Ingredients for the Codfish Salad!
We are ready to make the Codfish Salad (Serenata). In a bowl, add the strips of green peppers, red peppers, chopped cilantro and sliced red onions.
Add the shredded codfish.
Pour ¾ cup of the vinaigrette.
Stir until all the ingredients are well combined. Cover with plastic wrap and place in the refrigerator to absorb all the flavors for at least 1 hour.
Steaming the Viandas to Accompany the Codfish Salad!
This dish is traditionally served with our tropical root vegetables and fruits known as viandas. These are my favorite viandas that I will be steaming to accompany the codfish salad from left to right: Ñame (Yam), Yautía (Taro Root) and Plátano (Plantain). They also come in various sizes.
The viandas have been cut, peeled and rinsed. From left to right: Ñame (Yam), Yautía (Taro Root) and Plátano (Plantain).
NOTE: The viandas are traditionally boiled, but I prefer to steam them to retain the nutrients, flavor and texture. Click on the link for Steamed Root Vegetables.
I removed the lid from steamer so you can see the viandas steaming. The Codfish Salad is also served with boiled eggs.
Codfish Salad (Ensalada de Bacalao o Serenata)!
I like to place the slices of tomatoes and boiled eggs around the Codfish Salad. Before serving this dish, pour some more vinaigrette on top to include the tomatoes and eggs.
NOTE: Some individuals prefer to incorporate the tomatoes, boiled eggs and avocado into the Codfish Salad.
As I mentioned earlier, the Codfish Salad is accompanied with viandas and avocado slices.
For your information, today this dish is also served with the viandas placed first on a plate and then topped with the codfish salad. I prefer the viandas on the side. With the remaining vinaigrette, pour over the viandas and codfish salad. The Codfish Salad has many textures and flavors due to the various vegetables and the vinaigrette.
Click on the button below to watch my YouTube video on How to Prepare Codfish Salad (Serenata)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
Print
Codfish Salad (Ensalada de Bacalao/Serenata)
- Prep Time: 4 hours 30 minutes
- Cook Time: 35 Minutes
- Total Time: 5 hours 5 minutes
- Yield: 6 Servings 1x
Description
A salad with tender and flaky codfish mixed with vegetables, herbs and vinaigrette! This dish is garnish with sliced tomatoes and hard-boiled eggs. It is also accompanied with our tropical root vegetables known as viandas.
Ingredients
- 1 pound Salted Pollock Fillets, rinsed
- ½ bell green pepper, cut into thin strips
- ½ bell red pepper, cut into thin strips
- ½ red onion, thinly sliced
- 3 sprigs of cilantro, chopped
- 2 or 3 boiled eggs, sliced
- 2 or 3 plum tomatoes, sliced
Vinaigrette
- 1 cup extra virgin olive oil
- ⅓ cup white vinegar
- ¼ teaspoon black pepper
- pinch of salt
Instructions
- Soak codfish for 4 hours with 2 changes of fresh water.
- Boil codfish for 20 minutes. Taste for salt content. If too salty, add fresh water and boil for 20 minutes.
- Shred codfish.
- In a bowl, mix the codfish with the red and green peppers, red onions, and cilantro. Pour ¾ cup of the vinaigrette and mix well. Cover bowl and place in the refrigerator for 1 hour to absorb all the flavors.
- Garnish with slices of boiled eggs and tomatoes. Serve with slices of avocados and viandas (our tropical root vegetables). Pour remaining vinaigrette on top of viandas and codfish salad when served on individual plates.
Notes
See recipe on how to cut, peel and steam viandas.
The prep time includes 4 hours of soaking. Most individuals prefer to boil the codfish at least 2 to 3 times for 20 minutes once the codfish is rinsed. In this case, 1 hour is just allocated to the cooking time.
- Category: Salad
- Method: Boiling
- Cuisine: Puerto Rican
Keywords: Codfish Salad, Ensalada de Bacalao, Serenata
