📝 About This Recipe
A cornerstone of Puerto Rican coastal cuisine, Serenata de Bacalao is a 'serenade' of textures and colors that celebrates the island's love for salted cod. This refreshing yet hearty salad balances the savory depth of flakes of cod with the creaminess of avocado, the crunch of raw onions, and the earthy sweetness of boiled root vegetables (viandas). It is a nutritious, protein-packed staple often enjoyed during Lent or as a cooling summer meal that perfectly captures the rustic elegance of Caribbean home cooking.
🥗 Ingredients
The Star Ingredient
- 1 pound Salted Cod (Bacalao) (boneless and skinless preferred)
The Viandas (Root Vegetables)
- 1 pound Yuca (Cassava) (peeled and cut into 2-inch chunks)
- 2 Green Plantains (peeled and sliced into 1-inch rounds)
- 1 large White Sweet Potato (Batata) (peeled and cubed)
- 1/2 pound Pumpkin (Calabaza) (peeled and cubed)
The Fresh Salad Components
- 1 medium Red Onion (thinly sliced into half-moons)
- 2 large Roma Tomatoes (seeded and chopped)
- 2 large Avocado (sliced just before serving)
- 3 Hard-boiled Eggs (peeled and quartered)
- 1/2 cup Roasted Red Peppers (sliced into strips)
The Dressing
- 1/2 cup Extra Virgin Olive Oil (use high quality for best flavor)
- 2 tablespoons White Vinegar (or apple cider vinegar)
- 2 Garlic Cloves (minced into a paste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 cup Green Olives with Pimentos (roughly chopped)
👨🍳 Instructions
-
1
Desalt the cod: Place the salt cod in a large bowl and cover with cold water. Let it soak for at least 8-12 hours in the refrigerator, changing the water 3-4 times to remove excess salt.
-
2
Rinse the soaked cod under cold running water one last time. Place it in a large pot, cover with fresh water, and bring to a boil. Simmer for 15-20 minutes until the fish flakes easily with a fork.
-
3
While the fish cooks, prepare the 'viandas'. In a separate large pot of salted boiling water, add the yuca and green plantains. Boil for 10 minutes.
-
4
Add the batata (sweet potato) and pumpkin to the pot with the other vegetables. Continue boiling for another 15 minutes or until all vegetables are fork-tender but not mushy.
-
5
Drain the cooked cod and let it cool slightly. Using your hands or two forks, shred the fish into bite-sized flakes, ensuring you remove any stray bones.
-
6
Drain the boiled root vegetables and set them aside. You can serve them warm or at room temperature depending on your preference.
-
7
In a small bowl, whisk together the extra virgin olive oil, white vinegar, minced garlic, and black pepper to create the dressing.
-
8
Place the thinly sliced red onions in a small bowl and toss with two tablespoons of the dressing. Let them marinate for 10 minutes to take the 'bite' out of the raw onion.
-
9
In a large, shallow platter, arrange a bed of the boiled root vegetables (yuca, plantains, batata, and pumpkin).
-
10
Scatter the shredded salt cod evenly over the root vegetables.
-
11
Layer the tomatoes, marinated onions, olives, and roasted red pepper strips over the fish.
-
12
Drizzle the remaining oil and vinegar dressing generously over the entire platter.
-
13
Garnish the platter with the quartered hard-boiled eggs and the freshly sliced avocado.
-
14
Serve immediately while the vegetables are still slightly warm or at room temperature for the most authentic experience.
💡 Chef's Tips
If you are short on time, you can boil the cod 2-3 times in fresh water for 15 minutes each to speed up the desalting process. Always taste a small piece of the cod after boiling; if it’s still too salty, rinse it again in warm water. Use a high-quality Spanish olive oil—it makes up a significant portion of the flavor profile. For the best texture, don't overcook the pumpkin, as it can fall apart and make the salad look muddy. If you can't find specific root vegetables, feel free to use russet potatoes or even taro (malanga).
🍽️ Serving Suggestions
Serve with a side of white rice and red beans for a complete Puerto Rican feast. Pair with a cold glass of Maví (a fermented bark drink) or a crisp Lager beer. Add a few dashes of Puerto Rican 'Pique' (hot sauce) for a spicy kick. Enjoy as a light lunch on its own with a slice of crusty pan sobáo (Puerto Rican lard bread).