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Baccalla is dried and salted cod. I like a good baccalla salad, but I do not enjoy preparing the salted cod which requires soaking and changing the water for three days. In this recipe, I substitute fresh cod. Poaching gives it a nice texture for the salad. Though, not quite as toothy as the dried fish. The salad may be eaten immediately after preparation, but gets better if allowed to marinate for a couple of hours.
Units: US | Metric
Serving Size: 1 (307 g)
Servings Per Recipe: 4
The following items or measurements are not included:
white wine vinegar