Bacalao and Bachata

Sometimes I just get an insane craving for una ensalada de bacalao .. or guisado (with yucca!). It brings back so many memories of the holidays at my aunt’s house and the Caridad Restaurants that graced the neighborhoods near my home. Telling you, there was nothing like dining at a Caridad after a long day. It was like being home, except you’re not the one doing the cooking. The one I frequented often had a jukebox and served the most amazing garlic bread so it was like ‘aaaah, relax, music and good foooood’.
Every time I listen to bachata music, I’m suddenly overcome by the need to eat an extremely tasty plate of cod fish. It never fails. I was actually on my way home when Piensa en Mi came on the radio, and I turned right back around to the Latin food market to pick up some dry salted cod and yucca. When you miss a place, it’s fun to recreate the experience at home.

If you’d like to make this, here’s what you need (serves 2 – 4)
– 1.5-2 lbs of dry salted cod
– about 8 olives
– one 1/2 tomato
– one 1/2 avocado
– a teaspoon of chopped pimiento
– two eggs
– cilantro
– olive oil
– two large russet potatoes
– two large yucca
– one 1/2 white onion

Rinse your salted cod and let it sit in cold water for about 30 minutes. Bring a large pot of water to a boil. When your water is ready, add the cod and let it boil for about 15 minutes or so (You will be boil them twice). In another pot, boil water and add your potatoes and yucca. While these ingredients are on the stove, dice your tomatoes, olives, pimientos and peppers and put them into a bowl. Set aside. Slice your onions and cook them in olive oil until they become translucent. When they’re done, set aside and let them cool. Noe that you have a burner free, boil two eggs. By now your cod should be on its second boil. When they’re done, drain and set aside. Dice your avocados and them to the olives, tomatoes and peppers stirring your ingredients gently. If you’re cod fish and onions have cooled, mix the onions (with the olive oil) with your cod fish in a bowl. Be sure to break up your cod fish into small pieces (shreds) before doing do. Slowly add in your tomatoes, olives, pimientos and peppers into the cod bowl and stir. Set aside. Get your serving plate ready by adding a bed of potatoes and yucca. With a spoon, add the cod salad on top. You can mix it all together but I like my potatoes bites to break up the flavors and consistency. Slice your hard boiled eggs and add as needed or wanted. Drizzle a bit of olive oil. Garnish with cilantro and done.

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