Ensalada de Bacalao | When I was a kid, my grandmother would make this salad, and it was one of the few things I would refuse to eat. Great way to start off a food post huh? Of course, I don’t think anyone can successfully feed a child salted cod. If you have, please let me know.
It’s amazing how things change because now I can’t get enough of the stuff. Salted cod is a little hard to come by here in Texas but, when I do find it, it’s like finding gold.
It took some time for me develop an appreciation for ensalada de bacalao. When I first moved to Florida, my mother-in-law would make this, and everyone loved it, especially my husband. I thought they were crazy because all I could remember was how much hated it as a kid.
I was hesitant but I didn’t want to put of my new in-laws. After some reluctance, I decided that I would give the salad a try. It was like discovering a new love.
What is Bacalao?
Bacalao is the Spanish term for dried and salted cod. The process of drying and salting cod started as a way to preserve the fish to transport to the market. The flavor and texture it gives the cod is a bonus.
Historically, bacalao was solely made of Atlantic cod but due to overfishing it recently includes pollock, haddock, and blue whiting. Finding real cod bacalao is a real treat. However, it is ok to use other varieties of dried salted fish.
This salad has become one of my favorite easy make ahead meals. Served chilled or room temperature it’s the perfect recipe for the summer. Although the main ingredient is salted cod, it is not overly salty, and it is not fishy.
It is a great combo of mild saltiness from the fish and sweet from the combination of tomatoes, onions, and olive oil.
How to Prepare Bacalao for Ensalada de Bacalao
The most important part of this recipe is removing just the right amount of salt from the cod. If you don’t remove enough it’s inedible and if you remove too much it’s just bland.
Some recipes will call for the bacalao to be soaked in water in the refrigerator for up to three day. Changin the water at least 3 times a day.
I don’t have the patience to wait three days or to babysit the salted cod and change the water three times a day.
A quicker way to remove the salt from bacalao is to soak the salted cod in cold water for 15 – 30 minutes.
Then place it in a pot, covered with water and bring it to a simmer. Changing the water and bringing to a simmer 3 – 4 times or until the cod is just the right amount of saltiness.
What to Serve with Ensalada de Bacalao
Ensalada de bacalao is traditionally enjoyed alone or served over boiled yuca. It’s also great served over salad greens, white rice, or with crispy arepas de coco (coconut fry bread).
If you are looking for more traditional Puerto Rican dishes try my favorite chicharron de pollo recipe or arroz con pollo. And, no meal is complete without dessert!
One of my favorite Puerto Rican desserts is tembleque (coconut pudding). Need more Puerto Rican recipes? Check out my full collection of Puerto Rican recipes!
more seafood recipes
Ensalada de Bacalao (Salted Cod Salad)
One of my favorite easy make ahead meals. Served chilled or room temperature it's the perfect recipe for the summer.
Ingredients
- 1 lb of salted cod
- 1 large yellow onion, thinly sliced
- 1 large tomato, diced
- 1/2 large avocado or a whole small avocado, diced
- 3 hard-boiled eggs, quartered
- 12 green olives (optional)
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
Instructions
- 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.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 208mgSodium: 5433mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 52g
Hello Meseidy! I saw that you linked to a Brazilian fish stew (moqueca) that is a FAKE recipe. There are no carrots, paprika, or jalapenos in the moqueca of my home country Brazil. I say this as a professional chef as well. It is also missing a key ingredient, palm oil, which is part of the “holy trinity” of Bahian cuisine where this stew comes from. Would you please care to link to an authentic recipe like mine? Thank you!
This is not my exact recepie (do not cook the onions and olives are a must!) but very similar…. I started adding a bit of white truffle oil and it gives it an extra kick! It is even better the next day! And I agree with you! I hated it as a kid! Now I love it!
I see the photo of the box of cod but I really can not make it out. Would you please tell me where you found it?
I found it at my local fish market.
As a Puerto Rican, we eat bacalao at a young age. My kids love it with rice and beans or verduras.
I have made this lots of times but “am i the only Puert Rican that puts potatoes in it?? I learned it that way from ny family ?
you are not! there’s a dish from Spain that includes potatoes and green beans. beso
When you use potatoes use them as if you are making a lasagna (layers of potatoes) and you put the Bacalao (cod) in between. And that is Bacalao a la Vizcaína Most people use tomato sauce/paste also
I have a question, contemplating making this today. In your directions you state “Changing the water and bringing to a simmer 3 – 4 times or until the cod is to your taste.” Did you say change the water 3/4 times or change the water and bring to a simmer 3-4 minutes more? Thank you.
I changed the water eat time.
I love this dish, it was one of my faves growing up. I love putting it in a soft roll and eating it as a sandwich or serving it over white rice…so delish! Wepa!
Its delicious. My kids love bacalau especially when I pair it with tortas.
Love your recipe!! This reminds me of my mothers bacalao. Thanks for the post. Do you have any recipes for bacalao guisado or any other fish recipes?
I love this!! My mother-in-law made a different version. My husband is Puerto Rican, the food is amazing!!!
Meseidy,
I am a Puerto Rican from NY that moved to Tulsa and can never find the salted cod in the box here! Where did you find it?I tried, Kim’s International foods and Nam Hi (or however you spell it) but couldn’t find it. Also, guineos are hard to find. Gracias!
I got true salted cod at White River Fish Market. It’s pricey but worth it. Sometimes you can find Goya bacalao at Nam Hai, sometimes salted pollock which you can use as a substitute, but it hit and miss. The guienitos I have only found in Nam Hai at times. I hope this helps. Good luck!
In Utah I can only find bacalao in an Italian market: Baccala. I can find guineos verdes in one market that caters to the Polynessian population. You have to ask for no gas bananas–at warehouses they use some chemical gas to ripen bananas.
Aloha Meseidy,
As you can tell, I’m not Puertoricano(?) but I have a step-daughter coming for Thanksgiving who is. She has been a big fan of Bacalao since she was a very young child. Naturally, I wanted to make her favorite dish for her visit and found your recipe…Thank you! My favorite is Ensalada de Pulpo in a plastic cup on the beach with a Fria!
Best wishes for the coming holidays and bon provecho!
Hi. About 3 years ago I had a coworker who used to bring to work this salad It was absolutely delicious. Once I even gave her some money for all the ingredients and she made a whole lot, and I shared it with everyone on the nursing floor. Well since then, she left and I retired and we lost contact. I tried on my own to make it,, but it never came out right. Today I went on line and therre was your recipe. I did everything as you said. I even bought yucca (Goya frozen) from Shoprite and made them too, with Goya plaintains.
ABSOLUTELY DELICIOUS. Thank you.
I love my serenata with everything cut in big chunks (lettuce, tomatoes and onions) an a lot of the ever good olive oil with some vinegar. For the side, I don’t care for anything else but boiled green bananas and yautía (taro root). Mmm, one of my favorites dishes since I was a little kid.
OMG, I love this. Being a Puerto Rican I grew up eating this and I still love it. I’m making this on the weekend with some arroz junto con habichuelas y escabeche de guineos. I can’t wait!!!
This is so good, I can’t wait to make it again. We used to have it on especially hot days in P.R., make up a huge batch, stick in the fride to chill and eat it on pan sopao. SO GOOD!
Love this salad.
Stumbled upon your site and this great recipe! When we were kids salt cod was poor people’s food and I swore I would never eat it again as an adult. I now love it and can’t wait to make your beautiful salad! As I remember, salt cod was around 50 cents a pound back then. How things have changed.
Thank you!
My mother used to make this salad at least once a week when I was growing up.
It was great with vianda or white rice and white beans. “YUM” Now I’m craving it.
HAVE TO MAKE IT SOON.
“Bare with me while I write the post.”
Frisky!
Ha!
This one might need to be made this week in Wisco!
Oh my goodness…this is my absolute favorite! Although I have to have a little piece of malanga with it. 🙂
Thank you for the recipe…I usually only eat it when my mom makes it, but I think I will have to try this recipe over the weekend.
This looks good!
I enjoyed reading your recipe. It cracked me up. I would very much appreciate a few more recipes if you wouldn’t mind emailing them to me. I love the Bacala’ito Frito, Sancocho, The steak marinated in onions, the Gondinga, beef stew & Chicken stew for over rice, Rice recipe; red, yellow, Thanks again for posting & I really enjoyed reading your way of putting things.
You may enjoy some of my spelling, I was born & raised in the U.S. but Love who I am & My Island, which I visit every opportunity I get. I do speak my language & feel blessed that it was my first language. Have a wonderful day & Lord Bless. Thanks again.