Ensalada de Bacalao (Salted Cod Salad)

Ensalada de Bacalao (Salted Cod Salad)

  • 1 lb of salted cod
  • 1 large yellow onion
  • 1 large tomato (heirloom is the best)
  • 1/2 large avocado or a whole small avocado
  • 2 hard boiled eggs
  • 12 green olives
  • olive oil
  • 2 boiled green plantains (optional)
Rinse the salt off the cod.  You don’t have to scrub it or anything because we will boil out more of the salt.  If you have the time you can also let it soak for about 30 minutes. 
Bring a large pot of water to a boil, drop your cod in let it boil for about 10 mins and than change the water.  Repeat this step 3 times, changing the water each time.  During the second boil you will be adding some additional ingredients into the water. 
While your cod is on its first boil, peel some plantains.  I only did 2 since their is only two of us. 
Thinly slice 1 large yellow onion, cut 12 green olives in half, cube 1/2 of one large avocado or a whole small avocado and dice a tomato.
By now you should be on your 2nd boil for the cod fish.  Add 2 large eggs and your plantains to the water to boil.  I let the eggs boil for about 7 minutes, transfer to a bowl with some of the hot water and let it sit about another 5 minutes or until ready to peel and dice.  
Boil the plantains until the are tender, they will transfer into the 3rd boil.
Peel and dice your eggs.
Put onions into a hot skillet with 2 Tbs of olive oil.  Cook the onion until they just begin to get opaque, you do not want to cook them through, you want to keep a bit of a crunch.  Transfer onions into a large bowl.  Drain the cod fish, reserving some of the water to keep the plantains in until ready to serve. 

Add the cod fish to the onions.  Mix it together breaking up the cod fish.  Add olives, tomatoes, egg and diced avocado.  Drizzle with olive oil, appox. 2 – 3 Tbs and toss. 

Served over a bed of white rice with boil plantains on the side.  Keep the olive oil handy, we always drizzle a little more over everything.
Refrigerate leftovers up to 3 days.

Copyright; 2009 The Noshery. All rights reserved.