Serenata de bacalao
Salade portoricaine de morue émiettée à l'oignon, tomate et avocat, servie avec des légumes-racines bouillis.
Portions
Ingrédients
Nutrition
Par portion
Étapes
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
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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
✅ C'est prêt quand : a knife slides in easily
Make the dressing
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dress the cod
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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