Cold Baccala Salad

This is the traditional cod salad we enjoyed every Christmas Eve.  The baccala is sold dehydrated, and must be soaked for 2-3 days to reconstitute.  Mom and Dad would always setup some type of bath in the garage for the baccala.  The garage was a cold location in the winter to keep the cod while it soaked, and it was a perfect place to absorb the “scent” of the wet cod.  The water must be changed several times a day while it is soaking.  I found that some of the stores now sell the baccala reconstituted.. definitely a time-saver!

INGREDIENTS:

2 lbs. Salt Cod (Baccala)

1 Cup Extra Virgin Olive Oil

5 Cloves Garlic, Minced

½ Cup Lemon Juice

1 Cup Hot Vinegar Peppers, Sliced

½ Cup Roasted Peppers, Thinly Sliced

½ Cup Celery, Thinly Sliced

1 Cup Kalamata Olives, Pitted

¼ Cup Capers, Drained & 3 Tbsp. Fresh Parsley, Chopped

Salt & Pepper to taste

 

DIRECTIONS:

Soak cod for 3 days, refrigerated, changing water regularly (several times a day).  When ready, place cod in a large pot of boiling water.  Boil until fish is soft and the skin easily peels off.  Drain and cool.  Remove all skin and bones, and cut into bite size pieces.  In a medium sauté pan, heat oil and sauté garlic for 3 minutes.  Cool.  In a large bowl, add the cod, oil and garlic mixture, lemon juice, hot peppers, roasted peppers, celery, olives, capers, and fresh parsley.  Add salt and pepper to taste.  This salad is best served cold or at room temperature. 

SECONDI PIATTI: CARNE E PESCE - COLD BACCALA SALAD

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