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Fish, Americas

Codfish serenata with cassava and sweet potato

Codfish serenata is a warm Puerto Rican salad made with flaked desalted salt cod, cassava and sweet potato, hard boiled eggs, tomatoes and avocado. It serves 4, takes 40 minutes, is easy to make and costs about €3.80 per serving. The key is balancing the warm fish, the soft root vegetables and a sharp vinaigrette.

Tonight, a warm Puerto Rican salad, flaked salt cod, tomatoes, hard boiled eggs and soft cassava.

Codfish serenata with cassava and sweet potato
Total time
40 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Codfish serenata plays on the contrast between flaked, slightly salty fish and soft root vegetables that mellow it out. The red wine vinegar dressing wakes everything up, the tomatoes add freshness and the avocado brings creaminess. It's a composed salad eaten warm, unlike the cold salads most people are used to.

It's a great dish for a spring or summer dinner, when you want something light yet filling. It works well for guests too, since it plates up nicely and surprises people with its Puerto Rican flavors. Kids more used to breaded fish sticks might find the texture of salt cod a bit unfamiliar.

The ingredients

4 people

Fish counter

  • Salt cod, desalted 500 g

Frozen foods

  • Frozen cassava 600 g

Fruits and vegetables

  • Sweet potatoes 2
  • Tomatoes 3
  • Red onion 1
  • Avocado 1

Dairy

  • Eggs 4

Pantry

  • Red wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs

The step by step recipe

  1. Cook the cassava and peeled sweet potatoes in salted water. 25 min

    The cassava is done when it mashes easily with a fork, it should stay a bit fibrous.

  2. Hard boil the eggs in boiling water, then peel them and cut them into wedges. 10 min

    They cook well in the same water as the vegetables, one less pot to wash.

  3. Poach the cod in simmering water, then drain it and flake it. 8 min

    Remove the skin and bones by pressing it between your fingers.

  4. Slice the red onion and dice the tomatoes, then mix them with the cod, olive oil, vinegar and pepper.

    Don't add salt, the cod is already salty.

  5. Plate the cod over the warm root vegetables, add the eggs and sliced avocado.

    Add the avocado last, it browns quickly.

Our tips to get it right

  • Desalt the cod thoroughly before you start, several changes of cold water over 24 to 48 hours make all the difference to the final result.
  • Save a bit of the cassava cooking water, it helps warm the root vegetables back up without drying them out if you plate the dish a little later.
  • Pick ripe tomatoes, they release less water once diced and hold their texture better in the salad.

The variations

  • Swap the salt cod for fresh poached cod, the flavor will be milder but the texture stays close.
  • For a vegetarian version, replace the cod with hearts of palm or smoked tofu flaked with a fork.
  • For a quicker version, use pre cooked hard boiled eggs and drained canned cassava.

What to serve it with

  • Fresh bread to soak up the dressing
  • Sparkling water with lemon
  • A light raw cabbage slaw

Storage

Serenata keeps for 2 days in the fridge in a sealed container, without the avocado which browns quickly. It doesn't freeze well because of the eggs and root vegetables. Serve it cold or slightly warm, without reheating it in the oven or in a pan.

Questions about this dish

Can you use store bought pre desalted cod?

Yes, it's actually the most practical option for a weeknight dinner. Just check it isn't too firm, otherwise poach it for a bit less time.

Can you make serenata ahead of time?

You can cook the cassava, sweet potato and eggs the day before. Prepare the cod and add the avocado just before serving to keep the textures right.

Does frozen cassava work as well as fresh?

Yes, it's actually easier to peel and cooks more evenly. The texture is very close to fresh cassava.

Why toss the cod with the dressing while it's still warm?

Warm cod absorbs the olive oil and vinegar better, which flavors the whole salad. If it cools down first, the dressing just stays on the surface.

How long does it take to make a codfish serenata with cassava and sweet potato?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a codfish serenata with cassava and sweet potato?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a codfish serenata with cassava and sweet potato cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs. Always check the labels of the products you buy.

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