This is Part-2 of the two-part recipes that I posted yesterday. Enjoy! Recipe #2: Salted Cod Fish Salad Recipe Approximate Prep: (soak the cod overnight) Cooking Time (20 minutes to prep) + (15 minutes in fridge to enhance flavors) (35 minutes) Approximate Cost: $8.98 or $2.99 per serving Allergens: Gluten Free Servings: 3 Ingredients for the Salted Cod Fish Salad ½ lb. Salted Cod Fish or Bacalao (@ $9.99/LB) = ($5.00) ½ Red onion, cubed (.35) ½ white onion, cubed (.25) 1 (4-oz.) Sliced pimento peppers (.75) 1 Roma tomato cubed (.33) 1 tbsp. Angie’s basting oil (.35) 1 tbsp. EVOO (.35) 1 tbsp. chopped Goya Salad Olives (.35) 1 tsp. red wine or cider vinegar (.15) 1 Avocado cut in cubes (1.00) Directions
NOTE: The Cod fish renders about 3 cups after unsalted and shredded. Once you measure the ½ lb. needed for this recipe, you are left with enough cod to make my “Bacalaítos Fritters” that I posted on my blog on 7/10/2016. HACK: You can serve it also as an appetizer over crostini’s, or make French bread sandwiches, or serve it with your favorite crackers on the side.
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |