A Puerto Rican dish made with rehydrated salted cod, tubers, and crisp veggies. Begin 2 hours ahead.
Rinse the codfish under cold, running water to remove excess salt. Place the fish in a large, non-reactive bowl (ceramic, plastic, or glass) and cover it with at least six inches of cold water.
Long Soaking Method: allow the cod to soak for 4 hours, remembering to change out the water halfway through the soak time.
Short Soaking Method: cover the codfish with cold water and allow it to soak for 45 minutes. After 45 minutes of soaking, pour off salty water and break up the softened codfish. You can also boil it as is, like we're going to do with this recipe. (see note for very hard pieces of codfish)
Transfer the yuca, yautía, batata, potatoes, and the guineos verdes, as well as, the rehydrated, salt-less (not salt free) codfish into a large stock pot.
Fill the pot with enough cold water to allow the veggies to float around.
Bring the water up to a boil over medium-high heat. Once the water begins to boil, reduce the meat to medium and allow the water to simmer, covered, until the tubers are fork tender- about 20 minutes.
Once your veggies are tender, drain the codfish and tubers in a colander. Transfer the serenata base to a large mixing bowl. Allow it to cool at room temperature for 10 minutes.
Add the cabbage, onions, and tomatoes to the bowl with the codfish and tubers. Toss everything together with a pair of wooden salad spoons.
Pour a generous amount of high-quality olive oil over the serenata and toss once more.
To finish the serenata, arrange the salad on a large platter.
Store the salad, covered in plastic wrap, in the fridge until chilled- about 45 minutes. Serenata is best enjoyed cold, but is ready to eat now.
Just prior to serving, arrange the boiled egg wedges and avocado chunks around your plated serenata.
Enjoy your serenata with a side of steamed white rice or a thick slice of bread. Leftovers will keep for the next day's enjoyment, but no longer than 2 days. After that time, the avocado will turn brown and slimy.