Serenata de Bacalao
A cold salt cod salad tossed with avocado, tomato, onion, and olive oil, served as a light, refreshing dish especially popular during Lent. It balances the richness of salt cod with crisp, fresh vegetables.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Medium pot
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 15
- carbs
- 12
- protein
- 18
- calories
- 240
Instructions
- 1
Soak the salt cod in water for 24 hours, changing the water several times. Simmer for 10 minutes until tender.
- 2
Drain the cod and let it cool. Pull the fish into flakes, removing any skin and bones.
- 3
Put the flaked cod, tomato, onion, and cilantro into a bowl. Mix them together.
- 4
Pour in the olive oil and vinegar. Season with black pepper and toss gently.
- 5
Gently mix in the diced avocado right before serving.
- 6
Chill the dish in the refrigerator for a few minutes. Serve it cold.
Chef's tips
Taste the cod after soaking before you add any extra salt. Thicker pieces of fish take longer to lose their saltiness.
Storage
Refrigerate up to 2 days; avocado is best added just before serving to avoid browning.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Not soaking the cod long enough, which leaves the dish too salty
- •Adding the avocado too early, which makes it turn brown and mushy
Serving suggestions
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