Baccalà is Italian for salted codfish. It comes mostly from the coast of Labrador and Newfoundland, where it’s fished, salted and exported all over the world. When choosing Baccalà  remember that the color should be close to white and the skin light colored— stay away from anything with a yellow hue. 

 

December 30, 2017

Ingredients

  • 2 pounds salt cod cut in 3- to 4-inch pieces
  • 1 cup olive oil
  • 3 cloves garlic, thinly sliced
  • ½ cup lemon juice
  • 2 cups vinegar peppers or pepperoncini peppers
  • 1 cup kalamata olives
  • ¼ cup capers
  • 1½ tablespoons parsley, chopped
  • Salt and pepper, to taste

Instructions

Cut the fish into 3- to 4-inch pieces prior to soaking to speed up the rehydration process. Soak your salted baccalà in fresh water (for at least 36–48 hours). First wash the pieces thoroughly, eliminating all the salt on the surface, and then completely submerge in any container that will hold a lot of water; change the water at least 3 times a day (every 8 hours or even more frequently). While soaking, keep the baccalà in a cool place or refrigerated. This salad is easy to make once you have soaked the fish. The recipe calls for the baccalà to be boiled, but it can also be baked or poached if you prefer.  

In large pot, bring 6 quarts of water to a boil, add cod and cook for 10–12 minutes, until fish breaks apart easily. Strain water and let cool. After it cools, remove skin and bones and break into bite-size pieces. 

In medium sauté pan, heat oil and sauté garlic for 2–3 minutes. Let cool. 

In a bowl, pour oil and garlic over the fish. Add lemon jui

Ingredients

  • 2 pounds salt cod cut in 3- to 4-inch pieces
  • 1 cup olive oil
  • 3 cloves garlic, thinly sliced
  • ½ cup lemon juice
  • 2 cups vinegar peppers or pepperoncini peppers
  • 1 cup kalamata olives
  • ¼ cup capers
  • 1½ tablespoons parsley, chopped
  • Salt and pepper, to taste
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