Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Combine the cod, olive oil, salt and water in a saucepan.
  2. Bring the water to a boil.
  3. Reduce heat to a simmer and poach gently for 10 minutes.
  4. Drain, rinse, and cool.
  5. Flake cod with a fork.
  6. Combine remaining ingredients.
  7. Add cod, stir together gently.
  8. Place covered in the refrigerator for 2-4 hours or overnight. (The fish absorbs more flavor).
Most Helpful

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.

mandabears January 23, 2014