Salted Cod Salad (Serenata de bacalao)
It was Easter Sunday. We were looking at each other with a “What are we going to cook today?” look.
Since we don’t have kids at home for us it was just another Sunday. That’s when my mind transported me to my childhood when my mom and grandma would cook trying to out do each other.
It was kind of funny to see their competitiveness in the kitchen. It was a win-win for the whole family that would get to enjoy the food!
The memories of having a serenata de bacalao or salted cod salad made my mouth water. And just like that, I proclaim to the hubs, “You are going to have the best refreshing cod salad you ever had!”
He look at me and said indifferently, “Ok.” I was determined to show him how good this salad really is. Now, I’m the one feeling competitive in the kitchen… but I digress.
One thing that worried me was that I remember my mom and grandma desalting the cod for at least 24 hours before making the salad. Of course, I was looking for that instant gratification feeling so I used Goya Pollock fillets since it’s consistency is not too dried.
To desalt the cod or in this case the pollock, first, rinsed it using cold water. From there, I submerged it in a bowl with cold water and let it sit for three hours making sure to change the water ever hour.
I can tell you that after I served it, he was still a bit skeptical but after having to take the empty plate off his hands to stop him from licking the plate, it was a huge success!
My only regret… I didn’t share this wonderful salad with the family earlier.
- 1 lb. boneless salted cod (baccalá or pollock)
- 2 tbsp olive oil
- 1/2 green pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 medium tomato, diced
- 4 hard-boiled eggs, sliced
- 1 avocado, sliced
- 3 tbsp olives (optional)
- 1/4 cup olive oil or your favorite vinaigrette
- water, salt and pepper, as needed
- Desalt the cod. For this, rinse cod under cold water and place in a bowl. Pour cold water in the bowl until it completely covers the cod.
- Bring water to a boil in a saucepan.
- Add cod and reduce heat to low and let it simmer for 10 minutes. (You’ll see foam rising to the surface.)
- Drain cod and let it cool down enough to handle. Tear into bite-sized pieces.
- Meanwhile, heat olive oil in a non-stick skillet over medium heat.
- Add onions and peppers. Cook until slightly soften, about 6 minutes. (In our case, we love raw red onion, so it’s up to you if you want to cook the onions or not.)
- Remove from heat and let it cool down.
- Now, it’s time to assemble the salad. In a bowl, add all the ingredients except the eggs and mix gently. At this point you can add more olive oil (which is what I do) or add your favorite vinaigrette to dress the salad.
- Serve on a platter and add the eggs.
- Buen provecho.