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Serenata de Bacalao

  • Prep 15 min
  • Total 2 hr 0 min
  • Ingredients 6
  • Servings 4

Ingredients

1
lb. cod fillet, desalted
2
large potatoes, cut into slices
1/2
cup of olive oil
1
red or white onion julienned or sliced
2- 3 tomatoes, sliced
3
eggs, finely sliced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can add avocado, lettuce, olives or vegetables.

Seranata de Bacalao is a beloved dish in Puerto Rican homes and though it can be enjoyed year round, it becomes even more popular during Lent, along with fish escabeche or cod fish with stewed eggplants.

You can boil the cod after it's desalted if you like.

Directions

  • 1 To desalt the cod, wash the fillets well to eliminate the salt on the surface.
  • 2 Place in a container and cover them with water, let sit all night or at least 2 hours before consuming. You should change the water out a few times (2 or 3) to remove the salt quicker.
  • 3 In the meantime, cook the potatoes in water with salt and cut the rest of the ingredients, so they're ready.
  • 4 Once the cod is desalted, crumble it.
  • 5 Mix all the ingredients for the salad or layer them in a tray.
  • 6 First the cooked potatoes, then tomatoes, eggs and the cod. Pour the oil on the salad.

Seranata de Bacalao is a beloved dish in Puerto Rican homes and though it can be enjoyed year round, it becomes even more popular during Lent, along with fish escabeche or cod fish with stewed eggplants.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 28, 2015

Seranata de Bacalao is a beloved dish in Puerto Rican homes and though it can be enjoyed year round, it becomes even more popular during Lent, along with fish escabeche or cod fish with stewed eggplants.