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Puerto Rican Codfish Salad Recipe

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Serenata (Codfish Salad with Root Vegetables) Sense & Edibility
Serenata (Codfish Salad with Root Vegetables) Sense & Edibility from senseandedibility.com

Description

Puerto Rican codfish salad is a traditional dish that is popularly served during Lent. This dish is made from salted codfish, also known as Bacalao, which is mixed with a variety of colorful vegetables and dressed in a tangy vinaigrette. The dish is light, refreshing, and perfect for a hot summer day.

Prep Time

The preparation time for this dish is approximately 20 minutes.

Cook Time

The cook time for this dish is approximately 10 minutes.

Ingredients

  • 1 lb. Bacalao (salted codfish)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Medium-sized pot
  • Large bowl
  • Whisk
  • Cutting board
  • Knife

Method

  1. Soak the Bacalao in cold water for at least 24 hours, replacing the water every 4-6 hours to remove the salt.
  2. Once the Bacalao is desalted, rinse it thoroughly and cut it into small pieces.
  3. Bring a medium-sized pot of water to a boil and add the Bacalao. Cook for 5-7 minutes, until the fish is tender.
  4. Drain the Bacalao and let it cool.
  5. In a large bowl, mix together the chopped green and red bell peppers, red onion, tomato, and cilantro.
  6. Add the cooled Bacalao to the bowl and mix well.
  7. In a separate bowl, whisk together the olive oil, white vinegar, Dijon mustard, salt, and black pepper to make the vinaigrette.
  8. Pour the vinaigrette over the Bacalao and vegetable mixture and toss well to coat.
  9. Cover the bowl and refrigerate for at least 1 hour before serving.
  10. Before serving, give the salad a quick stir and adjust the seasoning if necessary.

Notes

This dish can be served as a side dish or as a main course with a side of rice. The salad can be stored in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 175
  • Total fat: 10g
  • Saturated fat: 1g
  • Cholesterol: 49mg
  • Sodium: 666mg
  • Total carbohydrate: 7g
  • Dietary fiber: 1g
  • Sugars: 3g
  • Protein: 14g

Recipe Tips

  • Make sure to desalt the Bacalao properly to avoid an overly salty salad.
  • If you prefer a spicier salad, you can add a chopped jalapeno pepper or a pinch of cayenne pepper to the vegetable mixture.
  • You can also add a can of drained and rinsed black beans to the salad to make it heartier.

Enjoy this refreshing and flavorful Puerto Rican Codfish Salad Recipe!


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