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.
Scale
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