Serenata de bacalao

You’ll find the original for this recipe at, a wonderful amateur-cooking site with commentary and photographs for each recipe.

1 lb salt cod
2 yellow onions, sliced in crescents
2 sweet peppers, red or green, sliced in crescents
2 tomatoes, sliced in crescents
2 C shredded lettuce (or cabbage)
2 ripe avocado, sliced
2 boiling potatoes, boiled, sliced
olive oil
red wine vinegar
salt and pepper to taste
(optional: hard cooked eggs, sliced; capers)

Desalt the cod by soaking in water to cover, refrigerated, for 3 days, changing the water one to three times a day. Cut the cod into chunks about 1″ square and place in a pan with water to cover. Bring to boil and cook for 3 minutes. Drain and rinse. When cooled, flake the fish.

Arrange the vegetables and fish on a bed of the lettuce and drizzle with oil and vinegar to taste. Season with salt and pepper.