Bacalao (Cod Fish)
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Bacalao (Cod Fish)

Submitted by: Carmen Abudo

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 6

Pretty easy to make and a great summer dish.


  • 4 tbs. apple cider vinegar
  • 3 tbs. extra virgin olive oil
  • 1/2 med. green bell pepper
  • 1/2 med. red bell pepper
  • 1/2 med. yellow bell pepper
  • 1/2 med. avocado
  • 16 oz. cod, alaskan, wild-caught, organic
  • 1/2 lrg. red onion
  • garlic to taste
  • sea salt to taste
  • paprika to taste
  • 1/2 med. tomato


The salted cod fish should be placed in a large bowl filled with water overnight (to drain all unwanted salt). If you can't leave the fish in water overnight, you could also boil the fish for about 15 minutes, drain the water and refill, boil again for 15 minutes, then drain the water. Repeat process about 3 times then drain and shred fish.

Dice the green, red, and yellow peppers. Do the same with the red onion, avocado, and tomato. Add the ingredients with the drained cod fish. Add the vinegar and olive oil, and season with garlic, sea salt, and paprika.

Serve over rice or quinoa.