Serenata de Bacalao

Step by stepInstructions

1. Desalt the cod by soaking in cold water for 24 hours, changing the water several times; then simmer it in fresh water for 15 minutes. Drain, cool, and flake into large pieces.
2. Boil the yuca, potatoes and green bananas separately in salted water until tender, 15 to 25 minutes each; drain.
3. In a skillet, warm half the olive oil and sauté the onion, bell pepper and garlic until soft, then add the flaked cod and tomatoes and cook 5 minutes more.
4. On a large serving platter, layer the root vegetables with the cod mixture, then dress with the remaining olive oil and the vinegar.
5. Garnish with the eggs, olives, avocado and cilantro, and serve warm or at room temperature.