Ensalada de Bacalhau (Salt Cod Salad)

Growing up, bacalhau (aka bacalao/salt cod, sometimes salted pollock) was always one of my favorite foods from my culture.   As Cape Verdeans, we typically enjoy bacalhau baked with boiled potatoes, boiled eggs,  onion and sometimes cabbage or kale, then garnished with black olives and lots of yummy Portuguese olive oil.  However, in the summer my favorite way to eat it is in salad form, with green olives, tomato, avocado,  boiled egg and . . . lots of yummy Portuguese olive oil!  Today I’m going to show you how it’s done, and I hope you ‘ll give it a try!

In New England, salt cod (bacalhau), is easily found in the supermarkets, as we have a large community of people of Spanish (Dominican and Puerto Rican), Portuguese and Cape Verdean decent, who tend to use this ingredient in many dishes.  If you are unable to find it, you can try to substitute canned sardines if you like salty, savory dishes, and serve it with crackers.

If you’d like to give this recipe a try . . .

Here’s What You’ll Need:

Ingredients:

• 1 package of bacalao/bacalhau

• 2-3 eggs

• 10 Cherry/grape tomatoes

• 1/4 C. chopped onion, I like red

• 4 T of Saloio olive oil, (or Goya olive oil will do) 1T reserved

• 1 medium avocado

• 10-12 green olives, slice

• 2 T of white vinegar

• Dried parsley (optional)

• Ground pepper (optional)

Here’s What to Do:

• Rinse your cod:  Salt cod is just as it’s named, SALTY!  Rinse each piece of cod under running water, and then soak (preferably) overnight , refrigerated.

• Sometimes I skip this step and soak for just a few hours changing out the water several times.

• Once you’ve soaked your cod, rinse it again and then put it in a pot to boil, you can go ahead and add your eggs to this pot while you’re at it.

• Bring cod to a boil and then turn fire down to medium, and simmer for about 15 minutes and cool.

• Flake the cod by loosely chopping it, then place it in a large bowl.

• Admire the 4 tomatoes that came from your garden,  ha!

• Slice tomatoes and olives in half and set aside.

• Dice your onions . . .

• Dice your avocado as well.

• Scoop the avocado out of skin/shell and reserve.

• Admire all the pretty colors 🙂

• Peel and slice/chop your boiled eggs

• Combine all ingredients (minus the avocado) in bowl with the bacalhau.   Save avocado until ready to serve.

• Drizzle olive oil and vinegar over the mixture, cover and refrigerate until chilled.

• Once ready to serve, sprinkle with dried parsley and pepper.

• For a fun way to serve, scoop mixture into avocado shells and enjoy!

• This salad also tastes divine served with bland crackers, such as saltines,  or on a thin bagel.  Add some hot sauce for a fiery kick!

RECIPE:

1. Rinse your cod:  Salt cod is just as it’s named, SALTY!  Rinse each piece of cod under running water, and then soak (preferably) overnight , refrigerated.  Sometimes I skip this step and soak for just a few hours changing out the water several times.
2. Once you’ve soaked your cod, rinse it again and then put it in a pot to boil, you can go ahead and add your eggs to this pot while you’re at it. Bring cod to a boil and then bring fire down to medium, and simmer for about 15 minutes and cool.
3. Flake the cod by loosely chopping it, then place it in a large bowl.
4. Slice tomatoes  and olives in half and set aside.
5. Dice onions, and avocado, scoop avocado out of shell and reserve the shell/skin.
6. Slice eggs.
7. Combine all ingredients in bowl with the bacalhau.
8. Drizzle olive oil and vinegar over the mixture.
9. Cover mixture and refrigerate until chilled.
10. Scoop mixture into avocado shells for a cute serving option.
11. Drizzle with reserved olive oil, and sprinkle with parsley and pepper.

Have you ever tried salt cod?  If so, what are some of your favorite ways to enjoy it?  I’d love to hear your thoughts below 🙂