El Fogón de Frakie

Serenata de Bacalao is a colorful, healthy, and refreshing classic. It is a traditional salad made with flaked salt cod, hard-boiled eggs, and a variety of boiled root vegetables (viandas). Dressed simply with olive oil and vinegar, it is the ultimate light yet filling main dish that perfectly represents our coastal culinary roots. While it has the fresh feel of a salad, the hearty root vegetables make it a satisfying and complete main course. It can be a main dish and a salad.

 

Ingredients:

 

• 1 lb Salt Cod (Bacalao), desalted and flaked
• 2 lbs Mixed Viandas (Yautía, Yuca, Malanga, and Green Bananas)
• 1 large White Onion, sliced into rings
• 2 Hard-boiled Eggs, sliced
• 1 Avocado, sliced
• ½ cup Extra Virgin Olive Oil
• 2 tbsp White Vinegar
• Sliced tomatoes and olives ( optional)

 

Methods:

 

• Prep the Fish: Boil the salt cod for 15 minutes to remove excess salt. Drain, flake the meat (removing any bones), and set aside.
• Boil the Viandas: Peel and cut your root vegetables into chunks. Boil them in salted water until tender but firm. Drain and place them on a large serving platter.
• The Assembly: Scatter the flaked codfish over the warm root vegetables. Layer the onion rings, sliced eggs, and avocado on top.
• The Dressing: In a small bowl, whisk the olive oil and vinegar. Pour it generously over the entire platter while the vegetables are still warm so they absorb the dressing.
• Serve: This dish is traditionally served at room temperature or slightly warm.