Serenata de Bacalao

Recipe courtesy of Chef Denisse Oller

Yields 6 servings

Ingredients:
2 lb salted codfish
1 lb potatoes, boiled, peeled, and cut in slices
1 lb assorted tubers and tropical vegetables such as taro root, breadfruit and plantains boiled, peeled and cut in slices
1 lb tomato, thinly sliced
1 lb Spanish onion, thinly sliced
3 eggs, hard boiled, peeled, finely chopped
2 tbsp capers
2 avocadoes, peeled, cut in wedges

Dressing:
1 cup olive oil
¼ cup white vinegar
1 small garlic clove, mashed
Salt and pepper to taste

Preparation:
1. Soak the cod overnight, draining and rinsing several times to remove the extra salt. Shred, remove any bones.
2. In a large glass bowl, thoroughly layer the potatoes slices, ½ of the codfish, other tubers, the rest of the codfish, place the tomato slices on top. Add the onions, sprinkle the capers and egg bits.
3. In small bowl mix olive oil, vinegar, garlic, salt and black pepper.
4. Pour oil mixture over codfish mixture and toss just enough to evenly coat.
5. Taste and re-season if necessary. Refrigerate until ready to serve.

To learn more about Denisse or her recipes, visit DenisseTable and AARP, where she is a chef and nutrition expert.

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