RCI-SF.003.0022.001
Ensalada de Bacalao
Ensalada de Bacalao from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- boned salted cod fish1 lb
- 3 to 4 unit
- 1 large
- 3 unit
- 2 to 3 unit
- ½ cup
- ½ cup
- 2 to 3 cloves
- jar of red pimentos (for garnish only use this after the salad has been completed)1 small
Method
1
Soak the salted cod fish in cold water for 24 hours, changing the water every 6-8 hours to remove excess salt.
2
Place the desalted cod in a pot of fresh water and bring to a boil over medium-high heat.
10 minutes
3
Reduce heat and simmer the cod until the flesh flakes easily with a fork, approximately 10-15 minutes.
4
Remove the cod from the water and allow it to cool completely, then flake the fish into bite-sized pieces, discarding any remaining bones.
5
Layer the boiled potatoes, Spanish onion rings, hard boiled egg slices, and tomato slices in a large serving bowl or on a platter.
6
Distribute the flaked cod evenly over the layered vegetables and eggs.
7
Whisk together the olive oil and crushed garlic in a small bowl, then drizzle evenly over the salad.
8
Scatter the Spanish olives across the salad and toss gently to combine all ingredients.
9
Garnish the completed salad with strips of red pimentos and serve at room temperature.