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|Recipe Serenata de Bacalao
1 lb salt cod
2 yellow onions, sliced in crescents
2 sweet peppers, red or green, sliced in
2 tomatoes, sliced in crescents
2 C shredded lettuce (or cabbage)
2 ripe avocado, sliced
2 boiling potatoes, boiled, sliced
olive oil and white vinegar to taste
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 bacalao on a bed of the Viandas(yautia,batata,ņame,malanga,yuca) and drizzle with oil and vinegar to taste. Season with salt and pepper.
Recipe Serenata de Bacalao, Receta Serenata de Bacalao
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