Baccala Salt Cod Salad
Baccala? You might be thinking, 'what on earth is that?' Its appearance, like dried, salted fish jerky, has even been compared to a 'last-resort snack for those beyond the Wall' on Game of Thrones! But fear not, because when rehydrated, baccala transforms into a revelation. This unique ingredient boasts a surprisingly subtle cod flavor with a depth of character that comes from the salting process. Italian immigrants brought baccala across the Atlantic, and it's become a staple in many families' Christmas Eve traditions. This recipe, passed down in my cousin Donna's family, is for a delicious Italian-American baccala salad. Just be aware, preparation requires a little advanced planning, as you'll need to soak the baccala several days before serving.
Equipment
- Medium Skillet
- Bowl
- Large Pot
Ingredients
- 2 pounds salt cod
- 1 cup extra-virgin olive oil
- 3 garlic cloves minced
- 1/2 cup lemon juice
- 1 cup Gaeta or Kalamata olives oil-cured, pitted and halved
- 1/4 cup capers
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground black pepper
- Red pepper flakes
- Parsley and lemon wedges for serving
Instructions
- In a nonreactive container, submerge the salt cod in cold water and refrigerate, changing the water every 8 hours for 2 to 3 days to remove most of the salt.2 pounds salt cod
- Fill a large pot with 8 quarts cold water and add all the cod. Bring to a boil, then reduce to a slow simmer. Cook until the fish breaks apart easily or flakes and is tender, 10 to 15 minutes. It will look opaque, not shiny, and still be sturdy and not soft.2 tablespoons chopped flat-leaf parsley, Salt and freshly ground black pepper
- Strain and cool until you can handle the fish, and then remove any skin and bones. Break into bite-size pieces with a fork or your fingers. At this point you can store it for a few days, wrapped and refrigerated, but this salad will also hold for several days dressed if you wish to continue.
- Heat the oil in a medium skillet over medium heat and sauté the garlic for 2 minutes; remove from the heat and allow to cool. Transfer the garlic oil to a bowl and add the fish, lemon juice, olives, capers, and parsley. Add the salt, pepper, and pepper flakes to taste.1 cup extra-virgin olive oil, 3 garlic cloves, 1/2 cup lemon juice, 1 cup Gaeta or Kalamata olives, 1/4 cup capers, Parsley and lemon wedges, Red pepper flakes
- Transfer the mixture to a serving bowl and adorn with parsley sprigs and lemon wedges. Serve cold or at room temperature.
Notes
Olives are easy to pit. Just press down on a few at a time under the flat blade of a chef’s knife, and the pits will pop out.