As a kid living in Puerto Rico, root vegetables can be found if you live in the country side. Often at my grandparents home, either my grandfather and father, or uncles would go to the area where these root vegetables would often grow. Every time there were root vegetables, there would always be bacalao (cod fish) or carne frita (fried pork). Just reminiscing as I type, it just takes me back to those days.
Many times, my mom would make cod fish salad for dinner. I’d have to say that like her cod fish salad there is no other. Don’t get me wrong, I like my cod fish salad too, but it’s always different when mom cooks. So in memory of my childhood, I decided to make this ensalada de bacalao (cod fish salad) with pan roasted potatoes.
INGREDIENTS:
1.5 lbs cod fish
6 medium white potatoes
3 sliced green onions
1/2 diced red onion
1 lg diced tomato or 3 Roma tomatoes
1/4 diced bell pepper
10 Spanish Olives
2 hard boiled eggs
Olive Oil
Water
White Vinegar
Salt & Pepper
INSTRUCTIONS:
In a pot bring water to boil, add salt, and the cod fish. Boil until cooked. Do not overcook as it will break into pieces and you want to have at least bite size. In a separate pot, add eggs, bring water to boil and add three diced potatoes. Do not over cook the potatoes or it will turn into mush. Remove both pots from the stove and drain the water.
Dice the red onion, tomatoes, bell pepper, and Spanish olives. Add into a bowl, pour olive oil. Once the cod fish and the potatoes are at room temperature, add to the boil and carefully mix together. Add salt and pepper to taste.
Slice the other three potatoes to about a 1/4″. Place in a pan, add about a cup of water, 1/2 cup of white vinegar and drizzle about 2 tbsp of olive oil. Cover and cook in medium heat until the water and vinegar evaporates. Remove the lid, the oil will then cook the potatoes until crispy on the outside but soft on the inside. Once fully cooked, serve with the cod fish salad.
“Food is fuel. Eat to live. Don’t eat to live.”
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