On the island of Puerto Rico, cod salad, also known as serenata de bacalao and gazpacho, is a staple dish, eaten throughout the year, and especially during Lent when fish typically replaces meat on Fridays. The ingredients used to make the salad vary greatly from the region of the island, to the cook; some like to add potatoes, while others capers and eggs. But no matter how you make it, you can always count on one thing: the salted cod, bacalao, is never too salty and is always refreshing.
Origin: Puerto Rico
Prep time: 20 min., plus soaking time (about 24 hrs.)
Total time: 45 min., plus chilling time