Baccala Salad
courtesy Rao’s Restaurant
INGREDIENTS
Nutrition- 2
- 1cup olive oil
- 1⁄2cup lemon juice
- 2
- 1cup gaeta olive
- 1⁄4cup capers
- 2tablespoons chopped parsley
- salt and pepper, to taste
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DIRECTIONS
- Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool.
- After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
- In a bowl, add cod, pour oil and garlic over, add lemon juice, fennel, olives, capers, parsley and salt and pepper, to taste.
- Place in serving platter and serve at room temperature.
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