Serenata de Bacalao
- Prep 15 min
- Total 2 hr 0 min
- Ingredientes 6
- Porciones 4
La serenata de bacalao es muy apreciada en muchos de los hogares puertorriqueños. Aunque se consume en cualquier época del año, se vuelve más popular en la Cuaresma al igual que el pescado en escabeche o el bacalao con berenjenas guisadas.
por
Jeannette Quiñones Cantore
Actualizada Sep 28, 2015
Ingredientes
- 1 lb filete de bacalao, desalado
- 2 papas grandes, cortadas en rodajas
- 1/2 taza de aceite de oliva
- 1 cebolla roja o blanca cortada en juliana o rodajas
- 2-3 tomates, cortados en rodajas
- 3 huevos, cortados en rodajas finas
Instrucciones
-
1Para desalar el bacalao, lava bien los filetes para que le elimines la sal con la que vienen cubiertos.
-
2Colócalos en un recipiente y cúbrelos con agua, déjalos desalar durante toda la noche o al menos 2 horas antes de consumirlos. Deberás cambiarle el agua varias veces (2 o 3), para que pierdan la sal más rápido.
-
3Mientras tanto puedes cocinar las papas en agua con sal y cortar los demás ingredientes, para que los tengas listos.
-
4Una vez esté desalado el bacalao, desmenúzalo.
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5Para la ensalada puedes mezclar todos los ingredientes o acomodarlos en capas en una bandeja.
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6Coloca primero las papas cocidas, los tomates, huevos y el bacalao. Vierte el aceite sobre la ensalada.
Consejos de expertos
-
consejo 1
Si deseas, puedes añadirle aguacate, lechuga, aceitunas o vegetales. -
consejo 2
Puedes darle un hervor al bacalao si deseas después de que este desalado.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
La serenata de bacalao es muy apreciada en muchos de los hogares puertorriqueños. Aunque se consume en cualquier época del año, se vuelve más popular en la Cuaresma al igual que el pescado en escabeche o el bacalao con berenjenas guisadas.
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