There is something incredibly enchanting about a well-prepared plate of Serenata De Bacalao that transcends the typical dining experience. It’s a splash of delectable flavours, a beautiful harmony of tastes that blurs the line between simple home cuisine and haute-meals. Indeed, this humble Puerto Rican dish is compelling enough to command your taste buds and transport them straight to a seaside shack in San Juan, amid the swirling, salty sea breeze and the rhythmic clamour of tropical life.
Standing firm on the canvas of tradition while playfully engaging with contemporary tastes, This dish is not only a hearty dish but a cultural patrimony—an unmistakable homage to our Puerto Rican roots. Its radiant flavours reflect the vibrant life and diverse culinary palette that Puerto Rico offers, making it a must-try for every globe-trotting gourmand.
How to make Serenata De Bacalao
Serenata De Bacalao, or Codfish Serenade, is a classic Puerto Rican dish known for its unique, vibrant flavor. It combines Codfish, root vegetables, and avocado in a delicious cold salad.
Ingredients:
- 1 lb Salted Codfish (also known as salt cod or bacalao)
- 1 Green Bell Pepper, diced
- 1 medium Onion, diced
- 2 Garlic cloves, minced
- 4-6 medium Potatoes
- 4-6 Boiled Eggs
- 1 Avocado
- 1/2 cup Extra-Virgin Olive Oil
- 1/2 cup White Vinegar
- 1/2 cup Stuffed Manzanilla Olives
- 1/2 cup of canned Garbanzo Beans (Chickpeas)
- Salt (to taste)
- Pepper (to taste)
Instructions:
- Prepare the Codfish – Start by rinsing off the excess salt from the salted cod. Then, soak it in water for about 2 hours, changing the water 2-3 times. This process helps remove excess salt.
- Cook the Codfish – Boil the Codfish for about 15-20 minutes until it becomes flaky. Drain the water, allow it to cool, and then shred it into small pieces.
- Cook the Potatoes – In a different pot, boil the potatoes until they are soft. After they’re cooked, peel them and cut into bite-sized pieces.
- Mix – In a large bowl, combine the boiled Codfish, cooked potatoes, diced onions, green peppers, garbanzo beans, minced garlic, and olives. Mix all the ingredients.
- Dressing – In a small bowl, whisk together the olive oil and white vinegar, add salt and pepper to taste. Pour this dressing over the salad and toss gently to combine.
- Serve the Salad – Before serving, slice the boiled eggs and avocado. Arrange them on top of the salad.
Tips:
- The exact amount of salt and vinegar can be adjusted according to taste.
- You can also add other ingredients like tomatoes and cucumber for added texture and flavor.
- Make sure to refrigerate the salad for a few hours before serving to allow all the flavors to blend together.
- Best served chilled.
What to serve with
Serenata de Bacalao, or Cod Serenade, is a delightful dish that typically features salted cod. To create a well-balanced and complementary meal, you’ll want to consider side dishes that enhance the flavors of the cod while providing a variety of textures and tastes. Here’s a suggested menu:
- Bread or Rice:Â Serve the Serenata de Bacalao with a side of crusty bread or white rice. The bread can be used to soak up the flavorful sauce, while rice provides a more substantial base.
- Roasted Vegetables:Â Roasted vegetables, such as cherry tomatoes, bell peppers, and asparagus, add a burst of color and sweetness to the plate. Toss them in olive oil, salt, and pepper before roasting to enhance their natural flavors.
- Green Salad:Â A light green salad with a lemon vinaigrette can provide a refreshing contrast to the richness of the cod. Include a mix of fresh greens like arugula, spinach, and watercress, and add cherry tomatoes and cucumber for extra freshness.
- Olives and Capers:Â A small dish of olives and capers can be served on the side. These briny and salty elements complement the flavor profile of the salted cod.
- Potatoes:Â Potatoes are a classic accompaniment to cod dishes. You can serve boiled or mashed potatoes seasoned with herbs like parsley or chives.
- Aioli or Garlic Sauce:Â Prepare a simple aioli or garlic sauce to drizzle over the cod. This adds a creamy and garlicky element that pairs well with the fish.
- Wine Pairing: Consider serving a light, crisp white wine such as Albariño or Sauvignon Blanc. The acidity in the wine will cut through the richness of the cod.
- Citrus Slices:Â Garnish the dish with citrus slices like lemon or orange. Squeezing a bit of citrus over the cod can brighten the flavors.
Final Thoughts
This is an easy Serenata De Bacalao recipe that you will enjoy cooking. The fish is perfectly cooked, and it’s ready to be eaten. You can add this fish to the recipes that you cook.
Ingredients
- 1 lb Salted Codfish (also known as salt cod or bacalao)
- 1 Green Bell Pepper, diced
- 1 medium Onion, diced
- 2 Garlic cloves, minced
- 4-6 medium Potatoes
- 4-6 Boiled Eggs
- 1 Avocado
- 1/2 cup Extra-Virgin Olive Oil
- 1/2 cup White Vinegar
- 1/2 cup Stuffed Manzanilla Olives
- 1/2 cup of canned Garbanzo Beans (Chickpeas)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the Codfish – Start by rinsing off the excess salt from the salted cod. Then, soak it in water for about 2 hours, changing the water 2-3 times. This process helps remove excess salt.
- Cook the Codfish – Boil the Codfish for about 15-20 minutes until it becomes flaky. Drain the water, allow it to cool, and then shred it into small pieces.
- Cook the Potatoes – In a different pot, boil the potatoes until they are soft. After they're cooked, peel them and cut into bite-sized pieces.
- Mix – In a large bowl, combine the boiled Codfish, cooked potatoes, diced onions, green peppers, garbanzo beans, minced garlic, and olives. Mix all the ingredients.
- Dressing – In a small bowl, whisk together the olive oil and white vinegar, add salt and pepper to taste. Pour this dressing over the salad and toss gently to combine.
- Serve the Salad - Before serving, slice the boiled eggs and avocado. Arrange them on top of the salad.
