Gazpacho Puertorriqueño de Yaz (Serenata de Bacalao)

Description

Procedure:

1. Reconstitute the salt cod: mix 2 cups of water with 2 cups of milk and add into a deep pot along with the salted cod. Cover and set aside in the fridge to soak overnight. The milk acts as a tenderizer for a silkier texture and a more tender bite.
2. The next morning, change the water/milk mixture for a fresh one, and let fish soak in the fridge for 8-12 hours.
3. Prepare the root vegetables and eggs: Bring a pot of abundant water to a boil. Add salt, the potatoes, and eggs. Cook for ~10 minutes or until potatoes are tender. Drain everything, cube hard boiled eggs, and set everything aside to cool.
4. Meanwhile, drain the salt cod and remove any small bones or tough skin. Shred the fillet in a separate bowl.
5. Prepare de serenata: In a small bowl, combine de olive oil, vinegars, and cilantro and mix well with a whisk to emulsify slightly.
6. In a separate bowl, combine the potatoes, eggs, onion, tomato, bell peppers, and avocados.
7. Combine the veggies with the salt cod, then pour the oil mixture over and mix. Season with salt and pepper to taste. Enjoy with some cooked white rice!