Make this iconic Puerto Rican dish, Cod salad (Bacalao Salad), within an hour. This delicious and easy-to-make cod salad is a staple of Puerto Rican cuisine that comes together quickly and easily with just a few ingredients. Serve this delicious salad chilled or at room temperature.
Ensalada de Bacalao has a special place in Puerto Rican cuisine, often enjoyed during Lent, when many people abstain from meat. This traditional salad contains salted cod (bacalao) that has been soaked and dehydrated to remove excess salt. It is then combined with a variety of ingredients such as tomatoes, onions, peppers, olives, avocados and hard-boiled eggs. The salad is then dressed with olive oil, vinegar, lime and garlic, which gives it a bright and delicious flavor. Just like Vizcaina style codethe popularity of this dish stems from its simplicity and bold flavors.
It is traditionally served with boiled green bananas and root vegetables such as yucca or fried yucca, yautia and other similar vegetables. Serving bacalao salad with an assortment of root vegetables is known as “Cod with Viands”. Bacalao is also commonly accompanied by Puerto Ricans White rice and a slice of avocado.
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What is Bacalao?
Bacalao is the Spanish term for salted cod. This method of preservation dates back centuries. It was and still is a way to preserve fish without refrigeration. The process involves drying and salting the cod, which improves its flavor and texture.
Before using bacalao in recipes, you need to desalt and dehydrate it. Desalination is easy and can be done simply by either soaking or boiling the cod. It is important to change the water several times during this process to remove excess salt.
Reasons to love this recipe
- A classic stapleThis traditional salad truly embodies our rich cultural history, making it a favorite in mainstream Puerto Rican households.
- FragrantThe combination of salted cod and fresh vegetables such as peppers, onions and tomatoes, along with the tangy dressing, creates an aromatic salad that is not only refreshing but also comforting.
- healthyPacked with protein from cod and fresh vegetables, this salad is a nutritious option with several key nutrients.
- VersatileBacalao salad can be enjoyed as a meal, side dish or appetizer. Its versatility makes it suitable for a variety of occasions, from casual family dinners to holiday gatherings.
- Easy to prepareDespite its complex flavors, this salad is relatively simple to make. With a few basic ingredients and minimal cooking, you can create a delicious dish that showcases the best of Puerto Rican cuisine.
- Make forward. This Bacalao Salad is ideal for making ahead, especially when you’re pressed for time or entertaining and need to make several dishes.
Ingredients
- Red onion – Slice them thinly for the perfect crunch.
- Red and green peppers – Red peppers are sweeter than green, and together they create the perfect balance of flavor in this salad while adding a bright, colorful pop.
- Tomato – Tomatoes add a burst of freshness and juiciness that complements the salty and savory flavor of bacalao.
- Hard boiled egg – The eggs add a creamy texture and rich flavor that complements the saltiness of the bacalao very well.
See my recipe card below for a complete list of ingredients with measurements.
Substitutions and Variations
- Boiled green banana – You can also set it aside Pickled banana (Sour green banana) or boiled green plantain.
- Salted cod – If you can’t find salt cod, substitute salt Pollock or salt Haddock, both of which are milder in flavor but work well for this recipe.
- Vinegar – Although I used white vinegar, apple cider works here too.
How to make salted cod salad
Step 1: Rinse the fish under cold water to remove excess salt. Fill the pot with water, add the cod and bring to a boil. Boil for 10 minutes. After 10 minutes, drain the water and add fresh water. Boil again for another 10 minutes. Repeat the process one to two more times.
Step 2: Drain the pot and let the cod cool for a few minutes.
Step 3: Using your fingers or two forks, flake the cod.
Step 4: Top the cod with onions, peppers, olives and tomatoes.
Step 5: In a bowl, add olive oil, vinegar, lime juice, garlic puree and pepper to taste. Beat until well combined.
Step 6: Add the olive oil mixture to the salad.
Step 7: Mix the salad well.
Step 8: Add the eggs and mix again. Cover the salad and refrigerate for two hours to allow all the flavors to blend.
Expert advice
- Salted cod. Ensure thorough desalination of cod; otherwise, the dish will become inedible due to the high salt content. Changing the water several times during the desalination process is essential to enjoy this dish properly.
- Boiled eggs. I quartered the poached eggs in this recipe, but if you prefer smaller pieces, feel free to quarter them instead.
- Code layering. Although you can use two forks to split the cod, using your hands is a quicker and easier method.
Recipe FAQs:
Yes, you can substitute other salted fish in this recipe. Fish like salt flounder and salt flounder work well for this recipe. Just make sure to desalt and water them properly to enjoy the dish.
You can find bacalao or similar fish in well-stocked grocery stores, especially those with a good international or seafood selection. Look for it in the seafood section and sometimes in the freezer section. In addition, specialty stores, Latin American markets, and online retailers often carry high-quality salt cod.
Yes and no. Ensalada de Bacalao is meant to be slightly salty, but the boiling process removes most of the excess salt.
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📖 Recipe
Cod salad (Bacalao Salad)
Make this iconic Puerto Rican dish, Ensalada de Bacalao (Bacalao Salad), in less than an hour. This delicious and easy-to-make cod salad is a staple of Puerto Rican cuisine that comes together quickly and easily with just a few ingredients.
Services: 5:00
Calories. 712will you
Instructions:
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Rinse the fish under cold water for a few minutes to remove excess salt. Fill the pot with water, add the cod and bring to a boil. Boil for 10 minutes. After 10 minutes, drain the water and add fresh water. Boil again for another 10 minutes. Repeat the process one to two more times. Note: You’ll want to do this process three to four times to remove all the excess salt.
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Drain the pot and let the cod cool for a few minutes.
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Using your fingers or two forks, flake the cod.
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Top the cod with onions, peppers, olives and tomatoes.
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In a bowl, add olive oil, vinegar, lime juice, garlic puree and pepper to taste. Beat until well combined.
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Add the olive oil mixture to the salad and mix everything well.
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Add the eggs and mix again. Cover the salad and refrigerate for two hours or overnight to allow all the flavors to blend.Note: This salad can be enjoyed immediately, but is much better after the flavors have had time to marinate and the salad has cooled.
Notes
Bacalao (salt cod) – It is important not to skip boiling the cod three or four times before layering and preparing the salad.
Salted cod – If you can’t find salt cod, substitute salt Pollock or salt Haddock, both of which are milder in flavor but work well for this recipe.
Eating: This salad can be enjoyed immediately, but is much better after the flavors have had time to meld and the salad has cooled.
Couples. Serve this salad alongside root vegetables like yucca, yautia, or over white rice and avocado.
Nutrition
Serving. 6:00is |: Calories. 712will you |: Carbohydrates. 10:00is |: Proteins: 64:is |: Fat. 46:is |: Saturated fats. 7:00is |: Polyunsaturated fats. 6:00is |: Monounsaturated fats. 31:00is |: Cholesterol. 287:mg |: Sodium. 6575mg |: Potassium. 1744mg |: Fiber. 5:00is |: Sugar: 3:is |: Vitamin A. 1156IU: |: Vitamin C. 42:mg |: Calcium. 190mg |: iron 4:mg
