ensalada de bacalao
“Food is symbolic of love when words are inadequate.”
This is an ode to Dominican Independence Day, which was last week. This is the first of many Dominican recipes that will be coming your way!
I was raised in Washington Heights, NYC, which is basically Little DR. The Dominican population is dense and rich in that neighborhood. There was never a shortage of bachata, salsa or reggaeton coming from someone’s car or balcony above. Blocks full of street vendors selling pastelitos, fruta or the infamous habichuelas con dulce lady on 182nd street. My parents were both born and raised in the Dominican Republic. My upbringing was bright and lively because I was immersed in the culture, and surrounded by those who without having to exchange many words, understood me.
Now that I am older I have only grown to love it more and more! Especially now that I’m living in LA, and farther away from my cultura. The way that I keep that part of myself thriving is through food, cooking and loads of classic salsa and bachata.
So I present to you one of my favorites! This dish is so comforting and will always make me feel at home. Hope you all enjoy this as much as I do!
INGREDIENTS
1 lb. salted, dried cod (bacalao)
chayote squash (tayota) / peeled, seed removed, diced
1 celery stalk / diced
2 - 3 cloves garlic / minced
half white onion / diced
cilantro / chopped
olive oil to taste
salt and pepper to taste
DIRECTIONS
Leave your salted cod / bacalao submerged in water overnight.
Boil the cod in a pot full of fresh water for about 20 minutes. The cod should be tender.
While the cod is boiling, chop your chayote, onion, celery, garlic and cilantro.
Drain cod, flake and set aside.
Steam chayote for about 5 minutes. You want them to have a slightly soft exterior and a firm interior. Dice them.
In a large pan, heat a generous amount of olive oil. Add onions, chayote, celery and garlic. Cook until onions and celery begin to soften.
Add cod. Mix to combine. Taste for salt. Season with pepper and salt if needed.
Add the cilantro at the very end. Remove from heat. Serve with arroz blanco or your favorite side and enjoy!
