Serenata de Bacalao with Crunchy Arañitas
For the Serenata de Bacalao
Ingredients
- 1 pound salt cod or salted pollock, boned fillets
- 2 cups cherry tomatoes, halved or sliced
- ¼ cup red onion, thinly sliced
- ¼ to ⅓ cup sliced pimento-stuffed green olives with their juice
- 2 avocados, cut into large dice
- ½ cup chopped cilantro leaves
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- 2 cloves garlic, minced
- Zest from 1 lime
- Juice from ½ lime
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- ½ tablespoon Tabasco sauce, optional
- Salt
- Freshly ground black pepper
Method
- Rinse the salt cod under running water to remove the outside layer of salt. In a large bowl, soak the cod in enough water to cover it completely. It’s best to soak the cod, changing the water a couple of times, overnight or if time is short, soak the fish for 30 minutes refreshing the water three or four times. This step is important to avoid an overly salty fish flavor.
- In a large saucepan, bring the fish and enough fresh water to cover it to a boil over high heat. Reduce the heat to a simmer and cook until the fish is opaque and flaking, about 15 minutes. Drain the cooking water from the fish and allow the fish to cool. Taste the fish and if it’s still too salty, rinse it with clean water until it reaches the desired saltiness. Using your fingers, carefully flake the cod into bite-size pieces, removing any bones. Place the cod in a large salad bowl. Add sliced tomatoes, onions, olives, avocados and cilantro and toss.
- In a small bowl, whisk together the garlic, lime zest and juice, olive oil, vinegar, Tabasco, salt and pepper. Pour the vinaigrette over the salad and toss. Enjoy cold or at room temperature. If you have leftovers, chill the salad overnight in the refrigerator; the dressing will help keep the avocado fresh so that you can serve the salad as a sandwich on fresh crusty bread.
For the Arañitas
Ingredients
- 2 to 3 green plantains
- Vegetable oil, for frying
- Salt
Method
- Cut off the ends of the plantains and then cut them into two. Using a sharp knife, score the skin and peel it away. Using the large hole side of a box grater, shred the plantains.
- Heat about 1 inch of oil in a large skillet on medium-high heat. Test the oil by frying a little bunch of the shredded plantain. If the plantain floats as soon as it hits the oil, you are good to go. Using a spatula, lift enough of the shredded plantain to make a patty and gently place in the oil. Fry until lightly golden brown and floating, about 2 minutes on each side. I like to flatten the patties a little using a spatula as you fry them. Transfer the cooked arañitas to a rack set on a baking sheet lined with paper towels. Sprinkle with salt and serve immediately.
Savory, zesty, creamy, crunchy, herby—this Puerto Rican serenata de bacalao has everything I love in a salad. Arañitas are “little spiders” in Spanish. The name comes from the grated plantain pieces that stick out of the fritters, resembling little spider legs! Here’s a quick tip: Spoon the avocado halves out of their skins to dice when you are ready to serve so the fruit doesn’t turn brown. iBuen provecho!