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Salt Cod Salada (Ensalada de Bacalao)




Source of Recipe


Recipe taken from A Taste of Puerto Rico / Yvonne Ortiz






Recipe Introduction


This is a cherished dish here in Puerto Rico. It was quite popular when I served it on board the ships that I had worked on.

Servings: 8
Cuisine: Puerto Rican
Categories: Salads, Seafood, Side Dishes









List of Ingredients



• 2 pounds salt cod (bacalao) *see note, cooked and shredded
  
• 1 1/3 large potato, boiled,peeled and cut into chunks
  
• 1 1/3 medium Spanish onion, peeled and minced
  
• 1 1/3 avacado, peeled and cubed
  
• 4 hard-boiled eggs, sliced
  
• 1 1/3 each red and green bell peppers, seede and cut into strips
  
• 1 1/3 tomato, seeded and chopped
  
• 1/2 cup white wine vinegar
  
• 1 1/3 cups olive oil
  
• salt and pepper to taste
  






Instructions



1. In a serving bowl, combine codfish with the potato, onion, avacado, egg, peppers and tomato.
   
   
   
2. In a seperate bowl, combine vinegar and oil, season to taste. Pour the dressing over the codfish and toss well.
   
   






Final Comments


Bacalao is dry salted codfish. It is always soaked in water and cooked before incorporated into recipes. To cook bacalao, first soak it in water to cover over night. Then put it in a pot with cold water to cover, and bring to a boil. When the water boils, pour it off and repeat with fresh cold water. Repeat once more, then taste the bacalao. If it still tastes excessively salty, repeat one more time, then cool and shred.