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Ensalada de Bacalao (Codfish Salad)


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Rate this recipe 3.4/5 (5 Votes)


  • Green bananas, peeled and cooked
  • Avocados, peeled and sliced
  • 3 hard-boiled eggs, cut in half
  • Roasted red peppers, diced for garnish
  • 1 c. olive oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 bay leaf
  • 3 sprigs Chinese parsley (Cilantro)
  • 1 tsp. white vinegar
  • 1 pound boneless bacalao (Salted Codfish), cooked and shredded (remove bones if any-check carefully)


Adapted from


Step 1

Arrange cooked bananas, avocados, eggs in a large platter.

In a saucepan, warm olive oil. Add onion, garlic, bay leaf, and 1 sprig parsley. Cook on low for about 3-5 minutes. Add vinegar. Remove from heat. Mix in bacalao.

Place bacalao mix in center of platter surrounded with bananas, avocado and eggs.

Sprinkle with red peppers and 2 sprigs Chinese parsley, chopped.



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