Ensalada de Bacalao, or salted codfish salad to those less fluent in Spanish, is a unique combination of both flavors and textures. Brimming with health benefits and distinct taste, this dish is not only perfect for family gatherings and festive occasions but also as a vivid reminder of the rich, colorful culinary tradition of Puerto Rico.
What is Ensalada de Bacalao?
Ensalada de Bacalao is a Spanish dish that translates to “Codfish Salad” in English. It’s a refreshing and flavorful salad typically made with salted cod (Bacalao), potatoes, onions, olives, and sometimes hard-boiled eggs. The salted cod is soaked and rehydrated before being combined with the other ingredients. The salad is dressed with olive oil and vinegar and sometimes garnished with parsley or other herbs.
It’s a popular dish in Spain, especially during the warmer months, as it makes for a light and tasty meal. The combination of ingredients reflects the Mediterranean influence on Spanish cuisine, and the use of salted cod harks back to historical preservation methods before refrigeration was widely available.
Ingredients:
- 1 lb of Bacalao, Salted Cod Fish
- 1 large Red Onion, thinly sliced
- 2 ripe Tomatoes, diced
- 1 Bell Pepper (Red or Green), diced
- 2 to 3 cloves of Garlic, minced
- 1/2 cup of Extra Virgin Olive Oil
- 1/4 cup of Red or White Vinegar
- 1/2 cup of Olives and Capers
- 1/2 cup of fresh Cilantro, chopped
- Salt and Pepper, to taste
Instructions:
- Begin by desalting the Bacalao. This can be achieved by soaking the Bacalao in cold water for about 24 hours, changing the water every few hours to help remove the excess salt. Some faster methods include boiling the cod, but this can reduce the robustness of the flavor, which is not ideal when wanting to keep the authentic, traditional taste.
- Once the Bacalao has been desalted, flake the fish into small pieces.
- In a large bowl, combine the flaked fish, sliced red onion, diced tomatoes, bell pepper, minced Garlic, olives, capers, and chopped fresh Cilantro.
- In a separate small bowl, whisk together the extra virgin olive oil and vinegar until emulsified. Pour over the salad and toss everything until well combined.
- Season with salt and Pepper to taste. Remember, the Bacalao is already quite salty, so be moderate with any additional salt.
- Cover the salad, allowing it to marinate in the refrigerator for a few hours before serving. This allows all the flavors to meld together.
Tips:
- Bacalao is traditionally quite salty. The desalting process is essential, and if it is rushed, your Ensalada de Bacalao may turn out too salty.
- This dish is best served fresh; while you can store it for up to 3 days in the fridge, the flavors are most robust on the day it’s made.
- You can add slices of hard-boiled eggs or diced boiled potatoes for a more filling version.
What to serve with
Ensalada de Bacalao pairs well with a variety of foods to create a balanced and satisfying meal. Here are some suggestions:
- Crusty Bread: Serve the salad with slices of crusty bread or a baguette. This allows you to scoop up the salad and soak up any delicious dressing.
- Tapas or Small Plates: Ensalada de Bacalao fits well into a spread of tapas or small plates. Include dishes like patatas bravas (spicy potatoes), gambas al ajillo (garlic shrimp), or albondigas (meatballs) to create a diverse and flavorful meal.
- Seafood Dishes: Since Bacalao is a type of salted cod, consider serving the salad alongside other seafood dishes. Grilled fish, paella with seafood, or even a simple grilled shrimp dish can complement the flavors.
- Meat Dishes: While traditionally a seafood dish, Ensalada de Bacalao can also be paired with grilled or roasted meats. A roasted chicken or lamb dish can provide a heartier element to the meal.
- Cheeses: Add a cheese platter with a selection of Spanish cheeses like Manchego or Mahón. The contrast of creamy and salty cheeses can enhance the overall dining experience.
- Wine: Pair the meal with a crisp white wine or a light-bodied red wine. A Spanish Albariño or Verdejo works well with the seafood elements, while a Tempranillo can complement the meat if you choose to include it.
- Fresh Fruits: Finish the meal with a selection of fresh fruits like sliced oranges or a fruit salad. The refreshing sweetness of the fruits can be a delightful contrast to the savory flavors of the salad.
- Desserts: Conclude the meal with a traditional Spanish dessert such as flan, churros with chocolate dipping sauce, or a light almond cake.
Final Thoughts
You can’t go wrong with this Ensalada de Bacalao dish when you want to entertain or have an everyday dinner party. The ingredients are very simple, and the technique is simply the same, with a few variations. Basically, it’s all in the taste of the Basque people—you’re going to enjoy it!
More On Salads:
Ingredients
- 1 lb of Bacalao, Salted Cod Fish
- 1 large Red Onion, thinly sliced
- 2 ripe Tomatoes, diced
- 1 Bell Pepper (Red or Green), diced
- 2 to 3 cloves of Garlic, minced
- 1/2 cup of Extra Virgin Olive Oil
- 1/4 cup of Red or White Vinegar
- 1/2 cup of Olives and Capers
- 1/2 cup of fresh Cilantro, chopped
- Salt and Pepper, to taste
Instructions
- Begin by desalting the Bacalao. This can be achieved by soaking the Bacalao in cold water for about 24 hours, changing the water every few hours to help remove the excess salt. Some faster methods include boiling the cod, but this can reduce the robustness of the flavor, which is not ideal when wanting to keep the authentic, traditional taste.
- Once the Bacalao has been desalted, flake the fish into small pieces.
- In a large bowl, combine the flaked fish, sliced red onion, diced tomatoes, bell pepper, minced Garlic, olives, capers, and chopped fresh Cilantro.
- In a separate small bowl, whisk together the extra virgin olive oil and vinegar until emulsified. Pour over the salad and toss everything until well combined.
- Season with salt and Pepper to taste. Remember, the Bacalao is already quite salty, so be moderate with any additional salt.
- Cover the salad, allowing it to marinate in the refrigerator for a few hours before serving. This allows all the flavors to meld together.
