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Salt Cod Salad
1 1/2 pounds skinless, boneless baccala
1 thick apple slice or 1/2 potato
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons freshly-squeezed lemon juice
1 small garlic clove -- finely chopped
Freshly-ground black pepper -- to taste
1 tablespoon chopped fresh Italian parsley
To prepare the salt cod, place it in a bowl and add cold water to cover and the apple or potato, which helps to draw out the salt. Refrigerate overnight, changing the water several times during the soaking. Drain the salt cod and rinse in fresh cool water.
Place the cod in a pan with cold water to cover. Bring to a boil, then reduce the heat and cook gently until the fish is tender but not falling apart, 15 to 20 minutes. Taste it before draining to make sure it is cooked. If it is still too hard, continue cooking it gently. If you find it still too salty at this point, cover with fresh cold water, bring to a boil again, and drain and rinse.
When the fish is tender, drain and rinse under cold water. Drain well and pat dry with a cotton kitchen towel. Check for any skin and bones that may have been missed.
Break up the fish into large flakes and transfer to a serving plate. In a small bowl stir together the oil, lemon juice, garlic and pepper to taste. Drizzle over the fish. Sprinkle with the parsley. Serve at room temperature.
This recipe yields 4 to 6 servings.