Name: Baccala Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 lbs salt cod fish, cut in 3-inch pieces; 1 cup olive oil; 4 garlic cloves; 1/2 cup lemon juice; 2 cups fennel, sliced; 1 cup gaeta olive; 1/4 cup capers; 2 tablespoons chopped parsley; salt and pepper, to taste

Recipe by Phil Franco

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courtesy Rao’s Restaurant

Ready In:: 45mins
Serves:
Units:

Nutrition Information

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ingredients

2 lbs salt cod fish, cut in 3-inch pieces
1 cup olive oil
4 garlic cloves
¹⁄₂ cup lemon juice
2 cups fennel, sliced
1 cup gaeta olive
¹⁄₄ cup capers
2 tablespoons chopped parsley
salt and pepper, to taste

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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