MEMORIES: Part 2: Cod Fish Salad (with Yuca or Cassava and Yautia in Escabeche)
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
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)
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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I 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.