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Serenata de bacalao
Salt cod salad
Serenata de bacalao: Puerto Rican salt cod salad with onion, tomato and avocado over boiled roots
Serenata de bacalao is what Puerto Rican families eat on Good Friday and through Lent, and on hot summer days in the island's mountain towns: flaked salt cod dressed with olive oil, vinegar and thin red onion, with tomato, avocado and hard-boiled egg, piled beside boiled yuca, green bananas, yautía and sweet potato. A portion gives about 30 g of protein, from the cod and eggs, for around 520 kcal. The salt cod must soak in the fridge for 24–48 hours, with the water changed every 8 hours, and the soaking isn't included in the times. The common mistake is under-soaking: taste a flake before you cook it, and if it is still very salty, soak it a few hours more. Boil the eggs for 10 minutes so the yolks are firm. Chef's tip: dress the cod while it is still warm; it soaks up the garlicky vinaigrette far better than cold fish.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the cod
- 1 ⅛ lb boneless salt codsoaked 24–48 hours in the fridge, water changed every 8 hours
- 1 red onionthinly sliced into rings
- 2 tomatoescut into wedges
- 2 avocadossliced
- 4 eggs
- 1 ⅜ oz green olives (optional)
For the dressing
- ¼ cup olive oil
- 3 tbsp cider vinegar
- 1 clove garliccrushed
- ½ tsp black pepper
For the roots (viandas)
- 1 ⅛ lb yuca (cassava)peeled, woody core removed, in chunks
- 2 green bananaspeeled, cut into 3
- 10 ½ oz yautía or taropeeled, in chunks
- 10 ½ oz sweet potatopeeled, in chunks
- 1 tbsp saltfor the cooking water
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Method
0/7 doneStep 1: Drain 1 ⅛ lb boneless salt cod, put it in a pan of fresh cold water, bring to a simmer and cook gently until it flakes easily.
15 minStep 2: Drain, cool slightly and flake the cod, removing any skin and stray bones. Taste a flake: it should be pleasantly seasoned, not harsh.
Step 3: Whisk ¼ cup olive oil, 3 tbsp cider vinegar, 1 clove garlic and ½ tsp black pepper together. Toss the warm cod with 1 red onion and half the dressing and leave to soak up the flavour while you cook the rest.
Step 4: Put 1 ⅛ lb yuca (cassava) in a large pan of cold water with 1 tbsp salt, bring to the boil and cook for 10 minutes. Add 2 green bananas, 10 ½ oz yautía or taro and 10 ½ oz sweet potato and simmer until everything is tender when pierced with a knife.
25 minStep 5: Meanwhile, lower 4 eggs into boiling water and cook for 10 minutes, until the yolks are firm. Cool under cold water, peel and quarter.
10 minStep 6: Drain the roots. Arrange them on a platter beside the cod and add 2 tomatoes, 2 avocados, the eggs and 1 ⅜ oz green olives.
Step 7: Spoon the rest of the dressing over the roots and salad, and serve warm or at room temperature.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 30 g
- Carbs
- 52 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does serenata de bacalao take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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