Main dishes
Insalata di baccalà (Salt cod salad)
Preparation
35 min
Cooking time
7 - 10 min
Portions
4-6
Plan for 36 hours of desalination. The salad can be prepared the day before.
Ingredients
Preparation
- In a large bowl, desalinate the fish by soaking the pieces of cod in cold water. Keep in the refrigerator for 36 hours, changing the water every 6 to 8 hours. Drain well.
- In a large pot, cover the pieces of desalinated cod with cold water. Cover and cook over medium heat for 7 to 10 minutes, or until the fish is tender. Set aside to cool.
- Flake the cooked cod in a large bowl and add the garlic, the marinated peppers, anchovy filets, olives, parsley, and fennel slices. Toss well to combine.
- Add the lemon juice and olive oil. Season with salt and pepper to taste. Mix thoroughly. *Careful not to over-salt, as the anchovy filets and olive are already salty.
