Bacalao Salado Salt Cod Salad Food

ENSALADA DE BACALAO (SALTED COD SALAD)

Steps:

• Soak salted cod in cool water for 15 - 30 minutes. Drain and transfer cod to a pot. Cover with water and bring to a simmer on the stovetop. Change the water and bring it to a simmer 3 - 4 more times or until cod reaches desired saltiness. Drain, using a fork break up the cod and set aside.
• Saute onion in a skillet with 2 tablespoons of olive oil until soft and translucent.
• In a large bowl combine cod with onions and remaining ingredients. Toss until well combined. If the salad is too dry to your liking add more olive oil.
• Serve with rice or boiled yucca root drizzled with olive oil.

BACALAO SALADO (SALT COD SALAD)

Steps:

• 1. Bacalao Preparation: Soak Bacalao in water for 30 minutes. Drain and repeat up to 2 more times, soaking for 2 hours the second time around. Taste a small piece of fish after second soak to check for saltiness. If it is still salty soak another hour in clean water (drain fish and refill water for 3rd soaking.) Taste again. Soak and drain for an hour until you've reached the desired level of saltiness.
• 2. Once rinsing is done and the fish is soft and tastes to your liking, place fish between a couple of clean dish towels. Press out excess water. Place pressed fish in large bowl and debone if needed. Flake or shred with a fork. Set aside.
• 3. Building The Salad: Place prepared salad ingredients (as instructed in the Ingredients section above) into bowl with flaked or shredded fish. (Excluding the garlic, olive oil, shoyu (soy sauce) and lemon juice.)
• 4. In a separate small bowl, whisk together lemon juice or vinegar, olive oil, garlic, shoyu (soy sauce) and freshly cracked black pepper. Pour vinaigrette over salad ingredients and toss to coat well. Taste and adjust accordingly. Serve and enjoy!

BACALAO SALAD

Steps:

• Put cod in a medium bowl. Cover with cold water. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 2 days. Drain water from bowl. Cover cod with fresh water. Refrigerate, covered, at least 8 hours or up to 2 days. Drain. Rinse cod, and pat dry.
• Heat oil in a large skillet over high heat. Add cod, onion, bell pepper, and garlic. Cook, stirring constantly, until onion and pepper have softened and cod begins to break up, about 6 minutes.
• Stir in tomatoes. Reduce heat to medium. Simmer 10 minutes. Let cool completely. Stir in the vinegar and pepper. Refrigerate cod mixture at least 3 hours (or overnight). Season with salt, or drizzle with vinegar, if desired.
• Arrange lettuce on a large platter. Spread cod mixture on top.