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Ensalada De Bacalao PDF Print E-mail


  • 1 lb boned salted cod fish
  • 4 white potatoes
  • 1 large red Onion (peeled and sliced into rings)
  • 3 hard boiled eggs (shelled cooled and sliced)
  • 3 tomatoes ( cut in dices )
  • 1/2 cup olive oil
  • 1/2 cup Spanish olives
  • 2 to 3 cloves of garlic finely crushes
  • 1 tbsp of white vinegar
  • 1 small jar of red pimientos


  1. Rinse codfish under cold running water and allow to soak over night.
  2. The next day drain & replace with clean water. Change the water twice to remove the excess salt from the fish.
  3. Boil the fish at low heat, simmer for about 1 hour until the fish is tender & flaky. Remove from heat, with a fork break the fish into bite size,set aside and allow to cool.
  4. Boil the potatoes (do not overcook) , cool & cut in large cubes.Rub mashed garlic in a large salad bowl, cover all sides.
  5. Place the fish in the salad bowl as the first layer. Add the other ingredients except for the olive oil, vinegar & hard boiled eggs.
  6. Make other layers with the codfish and all the ingredients until all is used up.
  7. Combine vinegar & olive and drizzle over the salad. Toss until all ingredients are well coated with the dressing.
  8. Add sliced boiled eggs, & garnish with red pimientos.

Recommended cookbook: Puerto Rican Cookery