Wednesday, September 7, 2011

Cod Fish Gazpacho (Gazpacho De Bacalao).

It’s funny when I say GAZPACHO, a lot of people think of a Cold Tomato Soup.
Well NOT TODAY! Today, no blender or puréeing will be done, because this recipe is not only simple but is delightfully flavorful & comes straight from the island of Puerto Rico. It’s a wonderful accompaniment to french bread or served over any starch e.g.; rice, potatoes, green bananas etc, So don’t throw out those avocados, whip up some Gazpacho.

3 whole avocados, diced
1/2 lemon
1 medium onion chopped
1 tablespoon fresh cilantro chopped
2 medium size tomatoes diced
4 tablespoons of Extra Virgin Olive Oil
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
2 tablespoon black pepper
1 package salted, boneless, skinless Codfish (Pollock)
6 cups of water


  • Rinse salted cod under cold water
  • In a small pot add 3 cups of water bring to boil at medium high heat then add the codfish.
  • Cook for 15 minutes then drain the water, rinse the codfish and in the same pot repeat the same procedure.

  • After done boiling for the second time, drain water and flake fish with a fork.
  • Add chopped onions, cilantro, tomatoes, oil and seasoning & incorporate everything together

  • Cut avocado, remove seed & skin
  • Dice into small pieces and squeeze lemon juice over it to keep it form turning brown

  • Fold all ingredients together being careful to not make it mushy
  • Can be served room temperature or chilled

Its even better the next day ;)

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  1. My Mum would make something similar with lots of chopped vegetables misxed with the soaked fish (no boiling). She would also make it using smoked herring. Lots of peppers. Thanks for the recipe.


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