If you enjoy seafood then this Serenata de Bacalao is for you. This is a salad that is light, and fresh but very filling!
In the Caribbean, we have many recipes made with bacalao and Serenata de Bacalao is one of them.
The serenata is a salad made with salted cod and fresh vegetables. It is similar to the Puerto Rican gazpacho but the only difference is that serenata has eggs and no vinegar is added.
I usually serve this salad just like I serve eggplant with cod fish, over vegetables like guineitos, yuca, or ñame. Or it can simply be enjoyed by itself.
The serenata de bacalao is very popular in springtime along with the Puerto Rican yellow crab rice, the fried tilapia recipe, or a delicious shrimp soup.
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Why This Recipe Works
- A simple recipe to make with easy-to-find ingredients!
- This recipe is one that you can make ahead!
Recipe Ingredients
- Bacalao (salted codfish)– I use salted cod for this recipe which is what the authentic recipe uses. But if you can’t find any, feel free to use any salted fish.
- Avocado– This recipe uses half of a ripe avocado but you can surely use the whole avocado. I love it because it adds creaminess to this salad.
- Red onion– I use red onions but any type will do. You can use yellow or white onion.
- Tomatoes– I use one big tomato because this is the ingredient that adds freshness to this dish. it doesn’t matter how you cut it. You can have tomato slices or cubed tomatoes. You can even use cherry tomatoes.
- Eggs- I added 2 hard-boiled eggs.
- Oil– I use vegetable oil but you can use extra virgin olive oil or any that you prefer.
How to make Puerto Rican Bacalao Salad
- Photo 1: First you must desalt your codfish. Run it through cold water or rinse it in a bowl. If you have time you can desalt overnight in a bowl with water in your fridge. Cook your salted codfish. This step helps to desalt it.
- Photo 2: Make sure there are no more bones in the bacalao while you cut it into pieces. Many times I always find a bone or two. Your meat pieces can be as large or small as you prefer.
- Photo 3: Boil your eggs. Some people like to boil them in with the cod. Cut all your vegetables and eggs. You can cut it into cubes, small or large pieces. I cut them into long strips.
- Photo 4: Add everything to a bowl along with your oil and mix.
Recipe Tips
- If you are making this salad to last for a few days, I always suggest adding the tomatoes right before enjoying it. This is to avoid having a very wet salad.
- You can desalt the salted cod overnight in a large salad bowl. You just have to change your water a couple of times until you have no more salty water.
Frequently Asked Questions
Bacalao is a salted codfish that has been preserved by drying and salting. While Bacalao comes from codfish due to overfishing, other whitefish are used such as pollock and haddock.
You can add any greens to a codfish salad. It is a great idea to make the salad yield more. Plus it is a great way to add some crunch to the recipe.
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Serenata de bacalao (Salted Cod Salad)
Ingredients
- 1 lb bacalao (salted codfish)
- ½ avocado
- ½ red onion
- 1 tomato
- 2 eggs
- 2 tablespoons oil
Instructions
- Rinse your codfish. You can do this under running cold water or in a large bowl with cold water. Make sure you scrub all the excess salt.
- In a large saucepan add water and cook the codfish for 15 minutes over medium high heat. Then drain and shred your codfish into smaller pieces. As you do this it is very important that you feel for any bones that were left in your fish.
- In a small saucepan boil your eggs for 15 minutes.
- Next cut all your eggs and vegetables into strips. This is just a matter of preference so please feel free to cut them in any shape you like.
- Add your oil and mixed everything together. Enjoy right away.
Recipe Notes
- In this recipe, the salted cod is rinsed and cooked. All of this will help desalt the cod but it is all to my preference. Please make sure that after the 15 minutes of cooking you taste your codfish for saltiness. If you feel like is too salty rinse once more. I don’t suggest cooking it more because it can become rubbery.
- You can eat this right away as I do but some people like to chill the salad before eating it.
Stephenie says
Hey Michel thank you for the visit. I have had it with potatoes but on the side. I learned from my grandma and I think she avoided a lot of stuff because always someone didn’t like something in the family. I have to admit I had never heard of anchovies but will definitely give it a try once I have guineos to eat the salad with. Thank you for the comment!
Michel says
I grew to love cod salad. Your recipe is simple and refreshing. My grandmother from my mothers side would add potatoes, olives, cilantro. My father mother added chickpeas and made a vinegarette with capers, red wine vingar and anchovies.