| Level: | Easy |
| Total: | 1 day 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 1 day |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds dried salted boneless cod (known as baccala)
- 2 cups whole milk
- 1 large red onion, thinly sliced
- 1/4 cup chopped fresh parsley leaves
- 1 cup cherry tomatoes
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 limes, juiced
- Salt
- Freshly ground black pepper
Instructions
- Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt. Drain and rinse under cold water and put into a large pot. Add the milk and enough water to cover by 1-inch. Cook uncovered over medium heat for 45 minutes. Drain and set aside to cool. When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out. Add onion, parsley, and tomatoes. In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper. Add the dressing to the cod salad, toss and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 360 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 73 mg |
| Sodium | 792 mg |
Reviews
Bacalao is a common dish in Puerto Rico. This is a delicious way to vary our traditional recipes.