Baccala Salad

Name: Baccala Salad
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

9 ingredients

4 steps

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

1

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.
2

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.
3

In a bowl, add cod, pour oil and garlic over, add lemon juice, fennel, olives, capers, parsley and salt and pepper, to taste.
4

Place in serving platter and serve at room temperature.