Prep 10 mins
Cook 10 mins
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.
- 1 lb fresh cod
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 quart water
- 2 cups celery, diced
- 1 cup onion, diced
- 1⁄4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- salt & pepper (red and or or black)
- Combine the cod, olive oil, salt and water in a saucepan.
- Bring the water to a boil.
- Reduce heat to a simmer and poach gently for 10 minutes.
- Drain, rinse, and cool.
- Flake cod with a fork.
- Combine remaining ingredients.
- Add cod, stir together gently.
- Place covered in the refrigerator for 2-4 hours or overnight. (The fish absorbs more flavor).
I love Baccalla Salad but working the Salt Cod is such a pain. This salad is delicious, I made it with some frozen Cod filets I had and even DH liked it. It reminds me of the great salads I ate on Christmas Eve in South Philadelphia for the Seven Fish dinners I went to. This is now one of my favorite recipes. Thanks. P.S. the dressing was great.