Mock Baccalla Salad
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 453.59 g fresh cod
- 14.79 ml olive oil
- 4.92 ml salt
- 946.0 ml water
- 473.18 ml celery, diced
- 236.59 ml onion, diced
- 59.14 ml olive oil
- 29.58 ml white wine vinegar
- 14.79 ml dried parsley
- 14.79 ml dried basil
- 4.92 ml dried oregano
- salt & pepper (red and or or black)
directions
- 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).
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Reviews
-
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.