Serenata de Bacalao (Salt Cod Salad)
Flaked salt cod with yuca, boiled eggs, tomato, onion and avocado, dressed with plenty of olive oil.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Serenata de bacalao is a bright, hearty Puerto Rican salad of salt cod with viandas, hard-boiled eggs, tomato, onion and avocado, dressed with plenty of olive oil and a splash of vinegar. It is a favorite for hot days and for Lent, simple to put together and generous enough to be the whole meal.
Soak the cod the night before. Then the Thermomix® TM7™ steams the yuca in the Varoma dish while the cod and eggs cook on the Varoma tray above it. Once the bowl is free, it chops the garlic and mixes a quick olive oil dressing to pour over the platter.
Made in the Thermomix® TM7™
Serenata de Bacalao (Salt Cod Salad)
Makes: 4 main dish servings
- Prep25 min
- Cook40 min
- Total9 h 5 min
- Serves4
Ingredients
For the serenata
For the dressing
Instructions
- The night before, rinse the salt cod under cold water, place it in a large bowl and cover it with cold water. Refrigerate 8 to 24 hours, changing the water 3 or 4 times. Taste a small flake: it should be pleasantly salty, not harsh.
- Pour the 1200 g water into the mixing bowl. Place the yuca in the Varoma dish, put the Varoma in position and steam 20 min/Varoma/speed 1.
- Drain the cod and place it on the Varoma tray with the eggs. Set the tray in the Varoma, cover and steam 15 min/Varoma/speed 1, until the yuca is tender and the cod flakes easily.
- Put the eggs in a bowl of ice water. Cut the yuca into 4 cm (1 1/2 in) chunks, removing the woody string from the center. Flake the cod, removing any skin or small bones, and peel and halve the eggs. Pour the water out of the mixing bowl and dry it.
- Place the garlic in the mixing bowl and chop 3 sec/speed 7. Add the olive oil, vinegar and pepper and mix 10 sec/speed 3. Taste and add salt only if needed, because the cod is salty.
- On a large platter, arrange the yuca, tomato wedges, avocado slices and eggs around the edge and pile the cod in the center. Scatter the onion rings on top.
- Drizzle the dressing over everything, sprinkle with parsley and serve warm or at room temperature.
Tips
- Short on time? Desalt the cod in the TM7: place it in 4 pieces in the mixing bowl with 1000 g water and cook 10 min/100°C (212°F)/reverse/speed soft. Drain, taste a flake and repeat with fresh water if it is still too salty. The cod is then cooked, so leave it out of step 3.
- Mix and match the viandas: batata, yautía, potatoes or green bananas all work. Cut them into pieces of about the same size so they steam in the same time.
- Leftovers make a good cold lunch. Keep them in the fridge up to 2 days and slice a fresh avocado just before serving.
