Recipe
Baccala salad
By
Christine Pallotta
December 22, 2008
- |
Serves 6
Start this two days in advance to allow time to soak the fish.
| 3 | pounds dried baccala (salt cod), cut into 6 pieces |
| Pepper, to taste | |
| 1 | jar (32 ounces) sweet green-vinegar peppers |
| 1/2 | cup top-quality olive oil, or more to taste |
| 2 | cups pitted Kalamata olives |
| 1/2 | cup chopped fresh parsley leaves |
1. Two days ahead, cover the baccala with cold water. Refrigerate for 2 days, changing the water 2 times a day.
2. Set the baccala in a large pot of water. Bring to a boil. Lower the heat and simmer for 45 minutes or until tender. With a slotted spoon, remove the fish from the water; let it cool.
3. Cut the baccala into 2-inch pieces. Place on a platter. Sprinkle with pepper.
4. Drain the peppers and tear them into 1-inch pieces. Set them on the baccala. Sprinkle with olive oil - there should be enough to moisten the fish. Add olives and parsley.
© Copyright 2008 Globe Newspaper Company.
