Serenata De Bacalao Puerto Rican Codfish Salad Recipe 395 Food

SERENATA DE BACALAO (PUERTO RICAN CODFISH SALAD) RECIPE - (3.9/5)

Serenata de Bacalao (Puerto Rican Codfish Salad) Recipe - (3.9/5) image

Provided by garciamoss

Number Of Ingredients 13

Ingredients

Dressing:
2 lbs. salted codfish
1 lb. potatoes, boiled, peeled, and cut in slices
1 lb. assorted tubers and tropical vegetables such as yautía (malanga), and green plantains boiled, peeled and cut in slices
1 lb. tomato, thinly sliced (or cherry tomatoes, sliced in halves)
1 lb. red onion, thinly sliced
3 eggs, hard-boiled, peeled, cut in wedges
2 tablespoons capers, finely chopped
2 avocadoes, peeled, cut in wedges
1 cup olive oil
1/4 cup white vinegar
1 small garlic clove, mashed
Salt and pepper to taste

Steps:

Advance Prep: Soak the cod overnight, draining and rinsing several times to remove the extra salt. 1. Place in a pot of fresh water and cook at medium heat for 15-20 minutes. Drain and flake. Remove any bones. 2. In another pot with fresh water, place the potatoes, green plantains, yautía (malanga), or other root vegetables, add salt to taste, and boil until the vegetables are tender. Check for doneness, usually 10-12 minutes. Drain. 3. In a large dish, thoroughly layer the potatoes slices, half of the codfish, the vegetables, the rest of the codfish, and place the tomato slices on top. Add the onions, sprinkle the capers and add the egg wedges. 4. In a small bowl mix olive oil, vinegar, garlic, salt and black pepper. 5. Pour dressing mixture over codfish mixture and toss just enough to evenly coat. 6. Taste and re-season if necessary. Serve or refrigerate until ready to serve.

EASY BACALAO - PUERTO RICAN FISH STEW

Easy Bacalao - Puerto Rican Fish Stew image

Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish.

Provided by FLKeysJen

Categories Stew

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb tilapia fillet, cut into 1 1/2-inch pieces (or another white flaky fish such as haddock)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 (14 ounce) can diced tomatoes
1 chili pepper, chopped (Anaheim or poblano preferred)
1/4 cup fresh cilantro, chopped
2 tablespoons sliced pimento stuffed olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

Steps:

Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

Nutrition Facts : Calories 207.8, Fat 9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 422.6, Carbohydrate 8.7, Fiber 2.1, Sugar 4.4, Protein 24.5

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