Baccala Salad 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.

INSALATA DI BACCALA: COD SALAD

Steps:

• Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.

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, fennel, olives, capers, parsley and salt and pepper, to taste.
• Place in serving platter and serve at room temperature.