Ensalada De Bacalao (Salt Cod Salad)

  • 10 ingredients


  • 1 lb of salt cod
  • 4 white potatoes
  • 1 large red onion, peeled and cut into rings
  • 3 hard boiled eggs, peeled and sliced
  • 3 tomatoes, cut into dice
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Spanish olives
  • 3 cloves garlic, crushed
  • 1 tbs white vinegar
  • 1 small jar of red pimientos
This recipe is much loved on the island of Puerto Rico. It is a salad composed of salt cod, potatoes, red onions, tomatoes, olives and other spices.


  • Add cod fish to a bowl of cold water and allow to soak overnight, changing the water several times.
  • After soaking continue to run fresh water into the bowl to remove as much salt as possible.
  • Add the fish to a large sauce pan with fresh water and bring water to a boil. Reduce heat to medium and cook for about 40 minutes.
  • Drain water, remove fish and set aside to cool.
  • Add potatoes to the same sauce pan and add fresh water. Bring to a boil and cook for about 15 to 20 minutes or until potatoes are fork tender. Remove from heat and let cool then cut into cubes.
  • In a salad bowl rub mashed garlic all over the inside of the bowl.
  • Flake the fish and place in the bottom of the salad bowl.
  • Add the other ingredients except for the olive oil, vinegar and hard boiled eggs.
  • Make other layers with the codfish and all the other ingredients until all is used up.
  • Combine vinegar and olive oil and drizzle over the salad,
  • Toss until the ingredients are well coated with the dressing
  • Top the salad with the sliced hard boiled eggs and garnish with red pimientos.

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