Nothing screams summer more than a delicious seafood salad. This Serenata de Bacalao is a typical Puerto Rican Salad. Made with salted codfish and fresh ingredients that will make you feel like you are sitting next to a Caribbean beach on a beautiful day.
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.
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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.