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Bacalao Salad

Bacalao is Spanish for dried salt cod; our version of the popular Caribbean dish is steeped for several hours in a blend of red wine vinegar, garlic, and tomatoes.

  • Servings: 8

Source: Martha Stewart Living, July 2005


  • 1 pound boneless salt cod
  • 1/4 cup extra-virgin olive oil
  • 1 red onion, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
  • 1 red bell pepper, halved, stem, seeds, and ribs removed, flesh cut crosswise into 1/4-inch-thick strips
  • 3 garlic cloves, minced
  • 1 3/4 cups canned chopped tomatoes
  • 1/4 cup red wine vinegar, plus more for drizzling
  • 3/4 teaspoon freshly ground pepper
  • Coarse salt
  • Mixed lettuces, for serving


  1. Put cod in a medium bowl. Cover with cold water. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 2 days. Drain water from bowl. Cover cod with fresh water. Refrigerate, covered, at least 8 hours or up to 2 days. Drain. Rinse cod, and pat dry.

  2. Heat oil in a large skillet over high heat. Add cod, onion, bell pepper, and garlic. Cook, stirring constantly, until onion and pepper have softened and cod begins to break up, about 6 minutes.

  3. Stir in tomatoes. Reduce heat to medium. Simmer 10 minutes. Let cool completely. Stir in the vinegar and pepper. Refrigerate cod mixture at least 3 hours (or overnight). Season with salt, or drizzle with vinegar, if desired.

  4. Arrange lettuce on a large platter. Spread cod mixture on top.

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