Another traditional recipe from the Puerto Rican Cuisine. It is very light and typically served during the Spring and Summer. The origins of this recipe are tight to a very old Puerto Rican tradition when men used to propose marriage to their girlfriends by surprising them with a musical Serenade. If everything went according to plan, musicians would then be treated with a dish made of cod and root vegetables; hence the name Salt Cod Serenade. The salad part came later on when different versions began to surface with more ingredients such as onions, tomatoes and even cabbage or lettuce and sliced boiled eggs.
One sure thing about this dish is that, no matter who you ask, you will always receive the same answers -“There is no Serenata de Bacalao like my mother’s”….. This recipe by no means try to take that title away.
Total Time – 15 to mix all the ingredients; however, you need to soak the cod overnight in water to remove the salt from it.
Yield – 6 servings
Serving suggestion – with white rice and pink or red kidney stewed beans (Puerto Rican style)
- 2 lb salted codfish
- 1 lb potatoes, boiled, peeled, and cut in slices
- 1 lb assorted tubers and tropical vegetables such as taro root, breadfruit and plantains boiled, peeled and cut in slices
- 1 lb tomato, thinly sliced
- 1 lb Spanish onion, thinly sliced
- 3 eggs, hard-boiled, peeled, finely chopped
- 2 tbsp capers
- 2 avocados, peeled, cut in wedges
Soak the cod overnight, draining and rinsing several times to remove the extra salt. Shred, remove any bones.
In a large glass bowl, thoroughly layer the potatoes slices, ½ of the codfish, other tubers, the rest of the codfish, place the tomato slices on top. Add the onions, sprinkle the capers and egg bits.
In small bowl mix olive oil, vinegar, garlic, salt and black pepper.
Pour oil mixture over codfish mixture and toss just enough to evenly coat.
Taste and re-season if necessary. Refrigerate until ready to serve.
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