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Cod Fish Salad (Italy Meets Puerto Rico)

July 13, 2010 by Joan Nova in Appetizers, Fish/Seafood, Italian, Low Calorie, Nuevo Latino, Salads, Small Meals with BIG FLAVORS | 12 Comments

While I don’t eat cod fish salad often, I always enjoy it when I do…and this week I had a hankering. I like the Italian version with oil-cured olives and tomatoes — and I equally like the Puerto Rican version with avocado and lime juice.

It didn’t take a brainstorm to come up with the idea to combine my favorite elements of each. They certainly are complementary. Two traditional ingredients to the Puerto Rican version that I forgot are hard-boiled eggs and pimentos so we’ll call them optional. :)


• Using a glass bowl, soak salted cod in refrigerator in cold water overnight. Change water at least 3X.
• Finely mince tomatoes, salt them and set aside.
• Smash a clove of garlic and reserve it in extra virgin olive oil, s+p for dressing.
• Boil potatoes. When almost done, I threw the cod in to boil for about 3 minutes. [The salt curing doesn't require cooking but, a few minutes in boiling water, makes it easier to flake and gets to the inner flesh.]
• Cool potato and slice.
• Finely mince avocado.
•Thinly slice onions.

Using a mold, I layered potatoes, onions, cod, avocado, tomatoes, olives. Remove garlic from the olive oil and pour liberally over top. Add juice from a fresh lime and a sprinkle of grated black peppercorn.

Footnote: There’s cod fish left over. Come back for spaghetti and baccala fra diavolo.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

12 Comments

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  1. Thanks for sharing this recipe with us Joan:D

  2. Wonderful and good looking salad definitively delicious for the eye and for the palate :)

    Cheers,

    Gera

  3. Dear Joan – This is marvelous and the stacking makes an ourstanding presentation.

    I have yet to cook with salted cod – am going to – soon!

    Ciao, Devaki @ weavethousandflavors

  4. This dish looks absolutely gorgeous Joan, and perfect summertime eating!

  5. Looks beautiful and delish! And, with inspiration from my two favorite vacation spots: Puerto Rico and Italy!!

  6. Peter says:

    Very posh dish…I like the elevation! Those sun-dried olives are my fave.

  7. Buela says:

    Juana,

    Remeber the baccala fritos we used to make at my house in Perth Amboy? It was a favorite,
    but the deep frying has made it
    not so popular but still delicious.

    Your version is much healthier!

  8. Anamaris says:

    This looks amazing and sounds delicious!

  9. redkathy says:

    Very nice combo Joan. Beautifully stacked and oh so yummy!

  10. Erica says:

    Love the presentation,Joan!!!!Delicious salad.

  11. norma says:

    Beautiful presentation and I like the way you stacked it…muy rico…

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