Easy Bacalao Salad
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 173.0
- Total Fat: 9.1 g
- Cholesterol: 61.9 mg
- Sodium: 80.2 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 2.9 g
- Protein: 18.0 g
View full nutritional breakdown of Easy Bacalao Salad calories by ingredient
Introduction
This recipe is for a very easy, traditional Spanish dish called Bacalao, or Salted Pollock. This fish salad is made with very simple ingredients and is basic and delicious by itself, as a side dish or with traditional crusty bread.Be mindful that this recipe needs to be prepared at least 6-15 hours in advance, depending on how salted and chilled you want the Bacalao to be.
Note: The longer you allow the Pollock to soak in clean water, the less salty it will be. This recipe is for a very easy, traditional Spanish dish called Bacalao, or Salted Pollock. This fish salad is made with very simple ingredients and is basic and delicious by itself, as a side dish or with traditional crusty bread.
Be mindful that this recipe needs to be prepared at least 6-15 hours in advance, depending on how salted and chilled you want the Bacalao to be.
Note: The longer you allow the Pollock to soak in clean water, the less salty it will be.
Number of Servings: 5
Ingredients
-
12 oz Salted Atlantic Pollock (fish)
1 fruit without skin and seeds Avocados, California (Haas)
1 small Onions, raw
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 tbsp Extra Virgin Olive Oil
.5 tsp Pepper, black
Directions
Prepare the Salted Pollock by soaking it in 6 cups of water for 6 hours, changing the water once halfway through.
**For less salt in the fish, allow it to soak in another 6 cups of water for an additional 6 hours, changing the water once halfway through.
After removing the preferred amount of salt, add Pollock to a pot with 6 cups of water and bring it to a full boil for 5 minutes. Drain and pat dry.
Tear the pollock apart with clean hands and add it to a medium bowl. Dice the onion, avocado and tomato into 1/2 inch pieces. Add all of the ingredients to a bowl and incorporate them well. You can serve it immediately or allow it to chill for 3 hours before serving.
The olive oil and pepper can be adjusted to taste.
Serving Size: Makes 4 1/2 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MRSB921.
**For less salt in the fish, allow it to soak in another 6 cups of water for an additional 6 hours, changing the water once halfway through.
After removing the preferred amount of salt, add Pollock to a pot with 6 cups of water and bring it to a full boil for 5 minutes. Drain and pat dry.
Tear the pollock apart with clean hands and add it to a medium bowl. Dice the onion, avocado and tomato into 1/2 inch pieces. Add all of the ingredients to a bowl and incorporate them well. You can serve it immediately or allow it to chill for 3 hours before serving.
The olive oil and pepper can be adjusted to taste.
Serving Size: Makes 4 1/2 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MRSB921.