Prepare this iconic Puerto Rican dish, Ensalada de Bacalao (Bacalao Salad), in under an hour! This delicious and easy-to-make codfish salad is a staple of Puerto Rican cuisine that comes together quickly and easily with just a few ingredients. Serve this zesty salad chilled or at room temperature.
Ensalada de Bacalao holds a special place in Puerto Rican cuisine, often enjoyed during Lent when many people abstain from meat. This traditional salad features salted cod (bacalao) that has been soaked and rehydrated to remove the excess salt. It is then combined with a variety of ingredients like tomatoes, onions, peppers, olives, avocado, and hard-boiled eggs. The salad is then dressed with olive oil, vinegar, lime, and a touch of garlic, giving it a vibrant and zesty flavor. Just like Bacalao a la Vizcaina, this dish’s popularity stems from its simplicity and bold flavors.
Traditionally it is served with boiled green bananas and root vegetables like yuca or yuca frita (fried yuca), yautia, and other similar vegetables. Serving Bacalao Salad with an assortment of root vegetables is known as “Bacalao con Viandas.” Bacalao is also commonly accompanied by Puerto Rican arroz blanco and a sliver of avocado.
Bonus: If you’re looking for a baked cod recipe, check out our Alaskan Cod recipe.
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What is Bacalao?
Bacalao is the Spanish term for salted codfish. This preservation method dates back centuries. It was and still is a way to store the fish to be stored without refrigeration. The process involves drying and salting the cod, which enhances its flavor and texture.
Before using bacalao in recipes, you must desalt and rehydrate it. Desalting is easy and can be done by simply either soaking or boiling the cod. It is important to change the water several times to during this process to remove the excess salt.
Reasons to Love this Recipe
- Classic Staple: This traditional salad truly embodies our rich cultural history making it a beloved staple in many Puerto Rican households.
- Flavorful: The combination of the salted cod and fresh vegetables like peppers, onions, and tomatoes, along with the tangy dressing, creates a flavorful salad that’s not only refreshing but comforting.
- Healthy: Packed with protein from the cod and the fresh vegetables, this salad is a nutritious option with some essential nutrients.
- Versatile: Bacalao Salad can be enjoyed as a meal, a side dish, or an appetizer. Its versatility makes it suitable for various occasions, from casual family dinners to festive gatherings.
- Easy to Prepare: Despite its complex flavors, this salad is relatively simple to prepare. With a few key ingredients and minimal cooking, you can create a delicious dish that showcases some of the best of Puerto Rican cuisine.
- Make Ahead: Just like our ensalada de pasta fría (cold pasta salad), this bacalao salad is ideal for preparing in advance, especially when you’re pressed for time or hosting and need to make multiple dishes.
Ingredients
- Bacalao (salted cod)
- Red Onion – Slice them thinly for the perfect crunch.
- Red and Green Peppers – Red peppers are sweeter than green ones, and together they create the perfect flavor balance for this salad while also adding a vibrant, colorful touch.
- Tomatoes – Tomatoes add a burst of freshness and juiciness that complements the salty and savory flavor of the bacalao.
- Hard Boiled Eggs – The eggs add a creamy texture and rich flavor that complements the saltiness of the bacalao really well.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Boiled Green Bananas – You can also make a side of Guineos en Escabeche (Pickled Green Bananas) or boiled green plantains.
- Salted Cod – If you cannot find salted cod, substitute with salted Pollock or salted Haddock which are both milder in flavor but work well for this recipe.
- Vinegar – Although I used white vinegar, apple cider works here too.
How to Make Salted Cod Salad
Step 1: Rinse the fish under cool water to remove the excess salt. Fill a pot with water, add the cod and bring to a boil. Boil for 10 minutes. After 10 minutes, discard the water and add fresh water. Boil again for another 10 min. Repeat the process one to two more times.
Step 2: Drain the pot and allow the cod to cool for a few minutes.
Step 3: Using your fingers or two forks, flake the cod.
Step 4: Top the cod with the onions, peppers, olives, and tomatoes.
Step 5: In a bowl, add the olive oil, vinegar, lime juice, garlic puree and pepper to taste. Whisk until well combined.
Step 6: Add the olive oil mixture to the salad.
Step 7: Mix the salad well.
Step 8: Add the eggs and stir again. Cover the salad and place in the refrigerator for two hours to allow all the flavors to blend together.
Expert Tips
- Salted Cod: Ensure thorough desalting of the cod; otherwise, the dish will become inedible due to its high salt content. Changing the water multiple times during the desalting process is crucial to properly enjoy this dish.
- Boiled Eggs: In this recipe, I quartered the boiled eggs, but if you prefer smaller pieces, feel free to chop them into smaller chunks instead.
- Flaking the Cod: While you can use two forks to break apart the cod, using your hands is a faster and easier method.
Recipe FAQs
Yes, you can substitute other salted fish for this recipe. Fish like salted pollock, and salted haddock work well for this recipe. Just ensure you desalt and rehydrate them properly to enjoy the dish.
You can find bacalao or similar fish at well-stocked grocery stores, especially those with a good selection of international or seafood products. Look for it in the seafood section and sometimes found in the freezer section. Additionally, specialty stores, Latin American markets, and online retailers often carry high-quality salted cod.
Yes and no. Ensalada de Bacalao is meant to be slightly salty, but the boiling process removes most of the excess salt.
Other Seafood Dishes You Will Love
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📖 Recipe
Ensalada de Bacalao (Bacalao Salad)
Ingredients
- 1 lb bacalao (salted cod)
- 1 small red or white onion thinly sliced or chopped
- ½ red pepper thinly sliced or chopped
- ½ green pepper thinly sliced or chopped
- 1 large tomato thinly sliced or chopped
- ⅓ cup pimiento stuffed olives
- 4 hard-boiled eggs quartered
- 1 avocado chopped
Zesty Salad Dressing
- ¾ cup olive oil
- ¼ white vinegar can also use apple cider vinegar
- 1 lime juiced
- 1 teaspoon garlic puree
- ground pepper
Instructions
- Rinse the fish under cool water for a few minutes to remove the excess salt. Fill a pot with water, add the cod and bring to a boil. Boil for 10 minutes. After 10 minutes, discard the water and add fresh water. Boil again for another 10 min. Repeat the process one to two more times. Note: You want to do this process three to four times to remove all the excess salt.
- Drain the pot and allow the cod to cool for a few minutes.
- Using your fingers or two forks, flake the cod.
- Top the cod with the onions, peppers, olives, and tomatoes.
- In a bowl, add the olive oil, vinegar, lime juice, garlic puree and pepper to taste. Whisk until well combined.
- Add the olive oil mixture to the salad and mix everything together well.
- Add the eggs and stir again. Cover the salad and place in the refrigerator for two hours or overnight to allow all the flavors to blend.Note: This salad can be enjoyed immediately but is much better after flavors have had time to marinate and the salad chilled.
Notes
Nutrition
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