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Cod Salad (Aliño de Bacalao)

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       Cod Salad: Traditional salad usually eaten during Lent and Week Easter, though it is fantastic to eat it in summer.

Video recipe


4 servings

  • 1 salt-cod tenderloin (approx 1 lb)
  • 1 tbsp thyme
  • 1 bay leaf
  • 2 cloves
  • 1 cup sherry, fine wine
  • 1'6 lb potatoes
  • For the vinaigrette
    • 3/4 cup extra virgin olive oil
    • 1 tbsp sherry vinegar
    • 1 tbsp parsley
    • 3 garlic cloves


    • desalt the cod by submerging it in water for 24 hours. In this period, change water 3 times.
    • Cook the potatoes
    • Put the cod in a pot and cover with water. Then add the thyme, the bay leaf, the cloves and the wine, and simmer for 20 minutes
    • Add the garlic cloves to the mortar with some salt and the parsley. Then grind
    • Add the vinegar, the oil and stir.
    • Let the cod cool down and flake it.
    • Slice the boiled potatoes
    • Put the cod in a serving dish
    • Surround it with the potatoes and add the vinaigrette.
    • Serve Cod Salad

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