Bacalao (Codfish) Salad is a Puerto Rican favorite. We eat this for lunch or dinner. This also can be eaten with rice.
I also served green bananas with this dish. Green bananas are very popular in the Caribbean. They can be eaten alone or with Bacalo or any meat of your choice. Please do not confuse these with platanos / plantains. Platanos are bigger and longer.
- 1 bag codfish
- 3 eggs boiled
- 1 sm. onion cut in slices
- 1 avocado
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 1 sm. tomato
- 15 spanish olives
Boil the bacalao (codfish) in water. Please note that the bacalao is really salty so you need to change the water. I change the water three times. Let it boil, rinse and put to boil again.
This is the 1st rinse.
Cut all the other ingredients and mix them together in a large bowl.
Add the olive oil and vinegar and mix together thoroughly.
Plate your bacalao and top with the salad.
I also served green bananas on the side.
Here is how to make the green bananas:
First, you will need 5-6 green bananas, 2 tablespoons salt, and water.
Cut the ends off the green bananas.
Add water to a pot. Add in the salt. Once the water is boiling, add in the green bananas. It is ok if the banana peels' color turns darker. Let the green bananas boil for at least 20-25 minutes. They should be fork tender — a fork should be able to go right thru.
Once the green bananas are fork tender, remove them from the pot. Wait for them to cool a bit before you take the peels off. If you eat the green bananas alone, be sure to sprinkle some olive oil on top.
Now that you have learned how to make bacalao salad (codfish) with green bananas, please be sure to view these other vegetable dish recipes and these seafood recipes.
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