Baccala Salad

Name: Baccala Salad
Ingredients: 1 12 lbs choice-grade boneless skinless salt cod fish, rinsed well; 1 12 quarts water; 3 celery ribs, thinly sliced crosswise; 1 tablespoon minced garlic; 14 cup kalamata olives or 14 cup other brine-cured black olives, pitted and chopped; 13 cup chopped drained bottled roasted red pepper; 12 cup fresh flat leaf parsley; 3 tablespoons fresh lemon juice; 1 teaspoon red wine vinegar (to taste); 12 cup olive oil; 1 lemon, quartered; 14 cup capers; 1 cup sweet bell peppers in hot vinegar sauce

13 ingredients

11 steps

Ingredients

1 12 lbs choice-grade boneless skinless salt cod fish, rinsed well
1 12 quarts water
3 celery ribs, thinly sliced crosswise
1 tablespoon minced garlic
14 cup kalamata olives or 14 cup other brine-cured black olives, pitted and chopped
13 cup chopped drained bottled roasted red pepper
12 cup fresh flat leaf parsley
3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar (to taste)
12 cup olive oil
1 lemon, quartered
14 cup capers
1 cup sweet bell peppers in hot vinegar sauce

Directions

1

Put cod in a large bowl and cover with cold water by 2 inches.
2

Soak cod, chilled, changing water 3 times a day, up to 3 days A less salty variety may need only 1 day of soaking, while another could require up to 3.
3

To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelmingly so.
4

Drain and chill until ready to use.
5

Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water.
6

Bring just to a simmer and remove from heat.
7

(Cod will just flake; do not boil or it will become tough.)
8

Gently transfer cod with a slotted spoon to a platter to cool slightly.
9

Shred cod and stir together with celery, garlic, olives, peppers, and parsley.
10

Stir together lemon juice, vinegar, and oil, then pour over salad, tossing to coat well.
11

Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.