Serenata de Bacalao (Puerto Rican Salt Cod Salad with Viandas)
Flaked salt cod tossed with onion, tomato, avocado and a generous olive oil and vinegar dressing, served over boiled viandas: yuca, green bananas, sweet potato and yautía.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the salt cod
Drain the soaked salt cod, place it in a pot, cover with the fresh water and simmer gently over medium-low heat for about 10 minutes. Drain, let cool slightly, then flake into large pieces, removing any skin and bones.
- 400 g soaked salt cod
- 1.5 L water
✅ Done when: cod is opaque and flakes easily when pressed
Boil the viandas
In a large pot (at least 6 L) that fits the yuca, green bananas, sweet potato and yautía in a single layer, cover with the water, add the salt and boil over medium heat for 20–25 minutes. Some pieces soften before others, so lift out any that are ready first with a slotted spoon, then drain the rest and keep everything warm.
- 400 g yuca
- 4 green bananas
- 1 sweet potato
- 300 g yautía
- 1 tsp salt
- 3 L water
✅ Done when: a knife slides in easily
Make the dressing
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Dress the cod
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Serve
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Cook the salt cod
Drain the soaked salt cod, place it in a pot, cover with the fresh water and simmer gently over medium-low heat for about 10 minutes. Drain, let cool slightly, then flake into large pieces, removing any skin and bones.
- 400 g soaked salt cod
- 1.5 L water
✅ Done when: cod is opaque and flakes easily when pressed
Boil the viandas
In a large pot (at least 6 L) that fits the yuca, green bananas, sweet potato and yautía in a single layer, cover with the water, add the salt and boil over medium heat for 20–25 minutes. Some pieces soften before others, so lift out any that are ready first with a slotted spoon, then drain the rest and keep everything warm.
- 400 g yuca
- 4 green bananas
- 1 sweet potato
- 300 g yautía
- 1 tsp salt
- 3 L water
✅ Done when: a knife slides in easily
Make the dressing
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Dress the cod
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Serve
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The Story Behind the Dish
Salt cod (bacalao) arrived in the Caribbean through Atlantic trade and became essential food on the island, where it kept without refrigeration. Serenata is the classic way to eat it with boiled viandas (root vegetables and green bananas).
It's especially popular during Lent and Holy Week.
⭐ Why It's Famous
Salty cod, sharp onion, creamy avocado and starchy viandas drenched in olive oil: simple and deeply satisfying.
💡 Fun Fact
In Puerto Rico, boiled root vegetables and green bananas are simply called viandas, a word used across the Spanish Caribbean.
All over Puerto Rico
18.47°N, -66.11°W
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