Italian Baccala Salad Medium Spoons 410 Recipes

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.

ITALIAN BACCALA SALAD (MEDIUM SPOONS 4/10)

Steps:

• Depending on how salty your cod is, let soak, refrigerated, in a container of water, changing 1-3 times daily for 1-3 days
• Bring pot of water and cod just to boil (It should flake. Don't boil or it gets tough)
• When finished, scoop out with slotted spoon and keep in clean container
• In separate pot, heat the olives, oil, spices, and peppers until they sizzle (optional step. I found it melded the flavours better than just dumping them in.)
• Let cool in clean container with cod
• Add cheese(s) and vinegar and mix well
• Serve chilled