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Serenata de Bacalao

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  • Prep 15 min
  • Total 2 hr 0 min
  • Ingredients 6
  • Servings 4
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Seranata de Bacalao is a beloved dish in Puerto Rican homes and though it can be enjoyed year round, it becomes even more popular during Lent, along with fish escabeche or cod fish with stewed eggplants.
by Jeannette Quiñones Cantore
Updated Sep 28, 2015
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Ingredients

  • 1 lb. cod fillet, desalted
  • 2 large potatoes, cut into slices
  • 1/2 cup of olive oil
  • 1 red or white onion julienned or sliced
  • 2- 3 tomatoes, sliced
  • 3 eggs, finely sliced

Directions

  •  
    1
    To desalt the cod, wash the fillets well to eliminate the salt on the surface.
  •  
    2
    Place in a container and cover them with water, let sit all night or at least 2 hours before consuming. You should change the water out a few times (2 or 3) to remove the salt quicker.
  •  
    3
    In the meantime, cook the potatoes in water with salt and cut the rest of the ingredients, so they're ready.
  •  
    4
    Once the cod is desalted, crumble it.
  •  
    5
    Mix all the ingredients for the salad or layer them in a tray.
  •  
    6
    First the cooked potatoes, then tomatoes, eggs and the cod. Pour the oil on the salad.

Expert Tips

  • tip 1
    You can add avocado, lettuce, olives or vegetables.
  • tip 2
    You can boil the cod after it's desalted if you like.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Seranata de Bacalao is a beloved dish in Puerto Rican homes and though it can be enjoyed year round, it becomes even more popular during Lent, along with fish escabeche or cod fish with stewed eggplants.
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