Bacalao Salad Recipes

ENSALADA DE BACALAO (SALTED COD SALAD)

Steps:

• Soak salted cod in cool water for 15 - 30 minutes. Drain and transfer cod to a pot. Cover with water and bring to a simmer on the stovetop. Change the water and bring it to a simmer 3 - 4 more times or until cod reaches desired saltiness. Drain, using a fork break up the cod and set aside.
• Saute onion in a skillet with 2 tablespoons of olive oil until soft and translucent.
• In a large bowl combine cod with onions and remaining ingredients. Toss until well combined. If the salad is too dry to your liking add more olive oil.
• Serve with rice or boiled yucca root drizzled with olive oil.

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

BACALAO SALAD

Steps:

• Put cod in a medium bowl. Cover with cold water. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 2 days. Drain water from bowl. Cover cod with fresh water. Refrigerate, covered, at least 8 hours or up to 2 days. Drain. Rinse cod, and pat dry.
• Heat oil in a large skillet over high heat. Add cod, onion, bell pepper, and garlic. Cook, stirring constantly, until onion and pepper have softened and cod begins to break up, about 6 minutes.
• Stir in tomatoes. Reduce heat to medium. Simmer 10 minutes. Let cool completely. Stir in the vinegar and pepper. Refrigerate cod mixture at least 3 hours (or overnight). Season with salt, or drizzle with vinegar, if desired.
• Arrange lettuce on a large platter. Spread cod mixture on top.

CHICKPEA EGG SALAD

Steps:

• Toss all the ingredients in a medium bowl.
• Serve or store in refrigerator for the week.

BACCALA SALAD

Steps:

• Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
• In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.