Baccala Salad Recipe With Olives Recipes

BACCALA SALAD

Steps:

• Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
• Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
• Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
• Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.

UNCLE VINCENT'S CHRISTMAS EVE BACCALA

Steps:

• Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently. After 24 hours, break off a tiny piece of fish and taste for saltiness. If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste.
• Place potatoes in cold water to cover. Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through. Drain.
• Heat oil in a large, heavy bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.
• Stir in broth and return to simmer.
• Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.
• Taste and, if necessary, add salt. Serve hot.

BACCALA SALAD

Steps:

• Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
• In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.

ROSé'S BACCALà SALAD

Steps:

• Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain and chill until ready to use.
• Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
• Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
• Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.