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On the island of Puerto Rico, cod salad, also known as serenata de bacalao and gazpacho, is a staple dish, eaten throughout the year, and especially during Lent when fish typically replaces meat on Fridays. The ingredients used to make the salad vary greatly from the region of the island, to the cook; some like to add potatoes, while others capers and eggs. But no matter how you make it, you can always count on one thing: the salted cod, bacalao, is never too salty and is always refreshing.
GOYA® Boneless Salted Cod
GOYA® Extra Virgin Olive Oil, plus more for garnish
red onion, sliced into ¼” rings
GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
GOYA® Red Wine Vinegar
medium tomato, cut into 6 wedges
hard-boiled eggs, sliced
GOYA® Manzanilla Olives stuffed with Minced Pimientos (optional), halved
1 bag (32 oz.)
GOYA® Tropical Vegetable Mix – Viandas Para Sancocho, cooked according to package directions
Rinse cod under cold water. Place pieces in large bowl; submerge completely in cold water. Cover bowl with plastic wrap; transfer to refrigerator. Let soak 24-36 hours, changing water every 8 hours. Rinse cod and discard soaking water; transfer to medium saucepan filled with water. Place saucepan over medium-high heat. Bring water to boil. Reduce heat to low. Simmer, skimming off foam that rises to surface, until cod is tender, about 10 minutes. Drain cod. When cool enough to handle, tear into bite-sized pieces; set aside.
Meanwhile, heat olive oil in large non-stick skillet over medium heat. Add onions. Cook, stirring occasionally, until slightly softened but not browned, about 8 minutes. Add garlic, cook until fragrant, about 30 seconds; remove skillet from heat and let olive oil mixture cool in pan.
Add red wine vinegar to pan with cooled olive oil mixture; stir to combine. Transfer cod to pan. Stir gently until completely coated in olive oil mixture; refrigerate until chilled.
Spoon cod mixture onto large serving platter. Decorate platter with tomato wedges, egg slices, avocado slices, olive halves and cilantro. Drizzle with more olive oil, if desired. Serve cold with hot, cooked tropical vegetables.
Soaking salted cod is a necessary step in ridding the salt used for preservation. After 24 hours of soaking, remove a small flake of flesh and taste. The meat should be firm, fresh and flavorful (not salty). If needed, continue to soak the cod in new water. Otherwise, use immediately.
I've never made or have eaten this EXCELLENT year round recipe with vinegar, but i'm willing to try it. Though tasty less acidity might be best.