Recipe courtesy of David Rocco
Insalata di Baccala: Cod Salad
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds/907 g, hydrated cod, de-boned* (See Cook's Note)
  • 1 carrot, halved
  • 1 celery, halved
  • 1 onion, quartered
  • 1 1/4 cups/300 ml extra-virgin olive oil
  • 1 cup kalamata olives
  • Small bunch fresh flat-leaf parsley, leaves picked and finely chopped
  • Salt

Directions

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.

Cook's Note

Ready-to-use hydrated cod can be found at most fish shops. However, if you choose to buy dry-salted cod, soak it in a large bowl of cold water for 2 days, changing the water 3 to 4 times a day. This will re-hydrate the cod and ensure that it is not too salty.

Recipe courtesy of David Rocco

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